Mushroom devilled eggs

    25 min

    Delectable devilled eggs filled with a mixture of mushrooms, onion, cumin, mayo and egg yolks. Perfect make-ahead nibble for a summer barbecue. Sprinkle with paprika and chopped parsley for colour.


    4 people made this

    Makes: 8 devilled eggs

    • 4 eggs
    • 150g mushrooms
    • 2 tablespoons mayonnaise
    • 1 onion, chopped
    • 1/4 teaspoon ground cumin
    • 2 tablespoons vegetable oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place eggs in a pan of salted water. Bring the water to the boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
    2. Meanwhile, heat the oil in a frying pan and cook the onion over medium heat until soft, about 5 minutes. Add the mushrooms and cook till they've lost most of their liquid.
    3. Once cool to the touch, peel the eggs. Cut in half and gently scoop out the yolks. Mash the yolks and combine with the cumin and mayo. Stir until smooth, then stir in the mushroom mixture.
    4. Fill each egg white half with a generous scoop of the mushroom mixture. Serve straightaway, or chill until needed.


    Make a sandwich filling by chopping up egg white and adding it to any leftover filling. You can add more mayo and salt and pepper to taste.

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