Rating: 4 stars
24 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0
  • 24 Ratings

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.

Paige Grandjean


Credit: Greg DuPree

Recipe Summary test

15 mins
15 mins
6 (serving size: 2 egg halves)


Ingredient Checklist


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

  • 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.

Nutrition Facts

fiber 0.3g; 139 calories; sugars 0.5g; fat 11.7g; cholesterol 193.6mg; iron 0.9mg; sodium 242.3mg; protein 6.6g; calcium 29.4mg; carbohydrates 1.3g.