Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
6 (serving size: 2 egg halves)

They may have a sophisticated French name—and a fancy look that puts regular deviled eggs to shame. But “Duxelles” really just means mushrooms and shallots sautéed in butter (yum!). The cooked mushrooms are folded into a creamy egg yolk mixture made with mayonnaise and Dijon mustard. Then, the mixture is spooned back into hard-boiled eggs. For a restaurant-quality effect, transfer the filling into a zip top plastic bag with a snipped corner (about ½ wide), and pipe it into your eggs. If you’re worried about the hors d'oeuvres sliding around while you carry the serving platter, try securing each egg into place with a tiny dot of filling.

How to Make It

Step 1

Heat butter in a small skillet over medium. Add shiitakes and shallot; cook, stirring often, until tender and browned, about 6 minutes.

Step 2

Cut eggs in half lengthwise. Transfer yolks to a small bowl; add mayonnaise, Dijon, and salt, and mash with a fork to combine. Fold in shiitake mixture. Spoon filling evenly into egg halves. Garnish with chervil.

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