Mushroom devilled eggs on chicory leaves

    40 min

    This easy and super tasty mushroom devilled eggs dish is a favourite in our household and often served for our Polish Easter celebrations.

    1 person made this

    Serves: 12 

    • 1 tablespoon unsalted butter
    • 1 medium onion, chopped
    • 300g mushrooms, chopped
    • salt and pepper, to taste
    • 6 hard boiled eggs
    • 2 tablespoons mayonnaise
    • 1 bunch fresh parsley, chopped
    • chicory leaves, as needed

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Melt the butter in a frying pan and cook and stir the chopped onion until soft. Add the mushrooms and cook and stir until tender. Season with salt and pepper to taste. Transfer the mixture to a food processor and blend until smooth. Allow to cool.
    2. Cut the eggs in half lengthways and turn the egg yolks out into a bowl. Mash the yolks with a fork then mix in 1 tablespoon of mayonnaise until smooth. Stir in the mushroom mixture. Add the chopped parsley and mix well. Taste test and season again with salt and pepper if desired.
    3. Spoon the mixture into the egg halves. Arrange on chicory leaves and garnish with mayonnaise.

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