Mushroom-Stuffed Deviled Eggs Recipe

Name: Mushroom-Stuffed Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 1 doz. large eggs; 6 medium sized mushrooms, chopped fine; 1 Tbsp. onion, chopped very fine; 1 tsp. dry mustard; 1 Tbsp. lemon juice; 1 Tbsp. chopped parsley; 1 Tbsp. seasoned salt; 1/2 tsp. seasoned pepper; a sprinkling of paprika; 1/4 c. sour cream

Servings: persons

1 doz. large eggs
6 medium sized mushrooms, chopped fine
1 Tbsp. onion, chopped very fine
1 tsp. dry mustard
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
1 Tbsp. seasoned salt
1/2 tsp. seasoned pepper
a sprinkling of paprika
1/4 c. sour cream

1
After you hard-cook the eggs, remove shells under cold running water.
2
Cut eggs in half, emptying yolks into a small mixing bowl. Next, saute onions and mushrooms in a skillet using a small amount of shortening.
3
Mix onion and mushrooms with yolks.
4
Add dry mustard, parsley, lemon juice, seasoned salt, pepper and sour cream.
5
Using this mixture, fill the empty egg halves.
6
Sprinkle a little paprika over the top of each egg to give it that really professional look.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 doz. large eggs, 6 medium sized mushrooms, chopped fine, 1 Tbsp. onion, chopped very fine, 1 tsp. dry mustard, and more.

Yes, Mushroom-Stuffed Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Stuffed Deviled Eggs

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