Best Mushroom-Stuffed Deviled Eggs Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible. Use coupon SYLWIA10 at checkout for 10% off.
Prepare to WOW everybody with these Mushroom Stuffed Deviled Eggs, because I can guarantee nobody saw this one coming.
Filled with wild mushroom duxelles, seasoned with Amish Garden Dill Dip and Olive Rosemary Dijon, these are not your aunt’s deviled eggs. Finished with a crispy fried leek curl, everyone will think you went to culinary school. You didn’t. Let’s keep that as our secret.
Looking for more recipes like this?
Quick Look at this Recipe:
How is this recipe different?
- I added dried porcini mushrooms
- I used Olive Rosemary Dijon Mustard
- I added a pinch of nutmeg
- I did not use mayo
Key Ingredients and Substitutions
Eggs – the foundation of the entire dish. Egg yolks create that rich, creamy base, while the whites act as the perfect vessel for all that flavor-packed filling. Use large eggs for the best yolk-to-white ratio. Slightly older eggs peel more easily than very fresh ones. Don’t overcook; aim for set-but-still-creamy yolks (they should mash smoothly, not chalky). Chill in an ice bath immediately after cooking for clean, easy peeling. I cooked mine in the Instant Pot using the 5-5-5 method.
Porcini mushrooms provide deep, concentrated umami, while Baby Bellas add body and that classic earthy mushroom flavor. Together, they create a rich, almost meaty duxelles. No porcini? Use all cremini or add white button mushrooms, but expect a milder flavor. Want to level up? Add a few shiitake mushrooms for extra depth. Chop very fine and cook down completely—any excess moisture will thin your filling.
Olive Rosemary Dijon Mustard – adds tang, depth, and a subtle herbal note that cuts through the richness of the eggs and mushrooms. It also helps emulsify the filling, keeping it smooth and cohesive. Swap with whole grain or classic Dijon if needed. If your mustard isn’t flavored, consider adding a tiny pinch of herbs like thyme. Start small and build; mustard can easily overpower if you go heavy-handed.
Amish Garden Dill Dip Seasoning acts as a quick flavor enhancer, adding garlic, onion, and dill without extra prep work. It smooths out the filling and provides that familiar, slightly nostalgic deviled egg flavor. Substitute with a mix of garlic powder, onion powder, dried dill, and a pinch of salt. Use sparingly since you already have fresh dill and other flavorful ingredients. Taste before adding more, as it can easily become too salty or taste too processed.
Other ingredients: shallot, butter, dry wine, rosemary, nutmeg, sea salt, black pepper, sour cream, yogurt, fresh dill, lemon juice, black olives, leeks, and olive oil.
Equipment you will need
- Cutting board
- Sharp knife
- Small bowls
- Medium saucepan
- Skillet or sauté pan
- Small frying pan or saucepan
- Mixing bowl
- Fork or small masher
- Spatula or spoon
- Slotted spoon or spider strainer
- Paper towels
- Piping bag or zip-top bag
- Fine mesh strainer (optional)
- Food processor
- Squeeze bottle
- Microplane
Top Tips
Cook the duxelles until very dry and paste-like. Any excess moisture will loosen the filling.
Let the duxelles cool completely before mixing them into the yolks.
Season gradually and taste as you go, since the mustard and dill seasoning already bring a lot of flavor.
Don’t overcook the eggs. Properly cooked yolks stay creamy, not chalky, and the whites stay tender.
Taste the filling before piping and adjust salt, pepper, mustard, or dill seasoning as needed
How to make it
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10-11 minutes. You can also cook them in the Instant Pot, using the 5-5-5 method.
- Transfer eggs to an ice bath and cool completely. Once cold, peel, slice in half lengthwise, and carefully remove the yolks into a bowl. Set the whites aside on a tray.
- Place dried porcini mushrooms in a small bowl and cover with hot water. Let sit for 10-15 minutes until softened. Lift out the mushrooms, squeeze dry, and finely chop. (Strain and reserve a tablespoon of the soaking liquid – optional.)
- In a skillet over medium-high heat, melt butter. Add shallots, fresh baby bellas, and minced porcini. Cook, stirring often, until the mushrooms release their moisture and it fully cooks off.
- Deglaze with wine and the reserved porcini soaking liquid. Continue cooking until the mixture is very dry, thick, and almost paste-like. Transfer duxelles to a plate to cool completely.
- Stir in rosemary, nutmeg, salt, and pepper.
- Cook for 1–2 more minutes, then remove from heat and let cool completely.
- Slice the leek into very thin rings or matchsticks. Rinse well in cold water to remove any grit, then thoroughly dry on paper towels or a clean kitchen towel.
- In a small saucepan, heat the neutral oil over medium heat to about 325-350°F. A small piece of leek should bubble immediately but not brown too quickly.
- Fry the leeks in small batches until they are lightly golden and crispy. Remove with a slotted spoon onto a paper-towel-lined plate and immediately season with a pinch of salt.
- Let them cool completely. They will become crisper as they cool.
- Set aside about 20% of your duxelles
- To a food processor, add: egg yolks, most of the duxelles (80%), sour cream, Greek yogurt, Dijon mustard, dill dip seasoning, and lemon juice.
- Pulse, don’t fully purée. Scrape down sides as needed.
- Transfer to a bowl, then fold in the reserved duxelles, finely diced olives, and fresh dill. Taste and adjust.
- The filling should be very smooth, creamy, and pipeable but not runny. If it’s too stiff, loosen with a teaspoon of sour cream; if too soft, chill briefly to firm up. Adjust salt and pepper.
- Transfer the filling to a piping bag fitted with a star or round tip (or use a zip‑top bag with the corner snipped off).
- Pipe the filling generously into each egg white half.
- Top each egg with a small nest of crispy leeks.
- Add a few micro-diced Kalamata olives on top of some or all of the eggs for a pop of color and briny depth.
- Finish with a very light dusting of smoked paprika over the platter and a final crack of black pepper if desired.
- Top each egg with: crispy leeks, a light dusting of smoked paprika, and extra fresh dill.
Best ways to enjoy
As a brunch with smoked fish, fresh bread, and crispy salad
With dry sparkling wine or a crisp white.
As an appetizer
You may also like:
Storage instructions, reheating
Short-Term Storage – store assembled deviled eggs in an airtight container in the refrigerator. Best enjoyed within 1–2 days
Keep the Crunch Separate – if you can store crispy leeks separately at room temp (in a loosely covered container). Add them right before serving to keep that crunch factor
Make-Ahead Option (Highly Recommended) for best results, prep the filling up to 2 days ahead. Store it separately in the fridge. Pipe and garnish right before serving
Freezing? Hard no. Egg whites turn rubbery. filling breaks and gets watery
Best Mushroom-Stuffed Deviled Eggs Recipe
Equipment
- cutting board
- sharp knife
- Small bowls
- medium saucepan
- skillet or saute pan
- Small frying pan or saucepan
- mixing bowl
- Fork or small masher
- Spatula or spoon
- slotted spoon or spider strainer
- paper towels
- Piping bag or zip-top bag
- fine mesh strainer optional
- food processor
- Microplane
Ingredients
- 12 large eggs
Duxelles
- 0.5 oz dried porcini mushrooms
- 4 oz cremini mushrooms very finely chopped
- 1 shallot very finely minced
- 1 tablespoon unsalted butter
- 2 tablespoons dry white wine
- 1/8 teaspoon fresh rosemary very finely minced (or substitute thyme)
- ⅛ nutmeg
- Kosher salt to taste
- black pepper
Filling
- 5 tablespoons sour cream
- 1 tablespoon Greek yogurt plain
- 1.5 tablespoons Olive Rosemary Dijon Mustard
- 2 teaspoons Amish Garden dill dip seasoning
- 2 tablespoons fresh dill finely chopped
- 1/2 teaspoon fresh lemon juice optional, but recommended
- 6 kalamata olives pitted and very finely micro-diced
Crispy Leeks
- 1 medium leek white and light green parts only, very thinly sliced
- 1/2 cup neutral oil for frying
- Pinch of salt
Garnish
- smoked paprika
- fresh dill optional
Instructions
- Place 12 large eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10-11 minutes. You can also cook them in the Instant Pot, using the 5-5-5 method.
- Transfer eggs to an ice bath and cool completely. Once cold, peel, slice in half lengthwise, and carefully remove the yolks into a bowl. Set the whites aside on a tray.
- Place 0.5 oz dried porcini mushrooms in a small bowl and cover with hot water. Let sit for 10-15 minutes until softened. Lift out the mushrooms, squeeze dry, and finely chop. (Strain and reserve a tablespoon of the soaking liquid – optional.)
- In a skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add 1 shallot, fresh 4 oz cremini mushrooms, and minced porcini. Cook, stirring often, until the mushrooms release their moisture and it fully cooks off.
- Deglaze with 2 tablespoons dry white wine and the reserved porcini soaking liquid. Continue cooking until the mixture is very dry, thick, and almost paste-like. Transfer duxelles to a plate to cool completely.
- Stir in 1/8 teaspoon fresh rosemary, ⅛ nutmeg, Kosher salt , and black pepper.
- Cook for 1-2 more minutes, then remove from heat and let cool completely.
- Slice the 1 medium leek into very thin rings or matchsticks. Rinse well in cold water to remove any grit, then thoroughly dry on paper towels or a clean kitchen towel.
- In a small saucepan, heat the 1/2 cup neutral oil over medium heat to about 325-350°F. A small piece of leek should bubble immediately but not brown too quickly.
- Fry the leeks in small batches until they are lightly golden and crispy. Remove with a slotted spoon onto a paper-towel-lined plate and immediately season with a pinch of salt.
- Let them cool completely. They will become crisper as they cool.
- Set aside about 20% of your duxelles
- To a food processor, add: egg yolks, most of the duxelles (80%), 5 tablespoons sour cream, 1 tablespoon Greek yogurt, 1.5 tablespoons Olive Rosemary Dijon Mustard, 2 teaspoons Amish Garden dill dip seasoning, and 1/2 teaspoon fresh lemon juice.
- Pulse, don’t fully purée. Scrape down sides as needed.
- Transfer to a bowl, then fold in the reserved duxelles, finely diced 6 kalamata olives, and 2 tablespoons fresh dill. Taste and adjust.
- The filling should be very smooth, creamy, and pipeable but not runny. If it’s too stiff, loosen with a teaspoon of sour cream; if too soft, chill briefly to firm up. Adjust salt and pepper.
- Transfer the filling to a piping bag fitted with a star or round tip (or use a zip‑top bag with the corner snipped off).
- Pipe the filling generously into each egg white half.
- Top each egg with a small nest of crispy leeks.
- Add a few micro-diced Kalamata olives on top of some or all of the eggs for a pop of color and briny depth.
- Top each egg with: crispy leeks, a light dusting of smoked paprika, and extra fresh dill.
Notes
- Cook the duxelles until very dry and paste-like. Any excess moisture will loosen the filling.
- Let the duxelles cool completely before mixing it into the yolks.
- Season gradually and taste as you go, since the mustard and dill seasoning already bring a lot of flavor.
- Don’t overcook the eggs. Properly cooked yolks stay creamy, not chalky, and the whites stay tender.
- Taste the filling before piping and adjust salt, pepper, mustard, or dill seasoning as needed
Nutrition
Did you make this recipe?
Tag me @sylwiavaclavekphotography or tag me using #myomnikitchen so I can see your creations! You can also leave a comment below!
Conclusion
If you want attention (the good kind), bring these Mushroom Duxelles Deviled Eggs to the party. Unexpected flavor, crispy leek on top, they’ll disappear fast, but people will still be talking about them on Monday.
FAQ
Why is my filling too loose?
Most likely, the duxelles wasn’t cooked down enough. Make sure the mushroom mixture is: fully reduced, thick and paste-like, completely cooled before mixing. Too much moisture = soft, heavy filling.
Can I skip the food processor?
Absolutely. You can mash everything by hand for a slightly more rustic texture, just make sure: mushrooms are finely chopped, and yolks are fully smooth before mixing.
What can I use instead of the dill dip seasoning?
You can easily make your own blend with garlic powder, onion powder, dried dill, and a pinch of salt. Start small and adjust to taste.
Can I make these without olives?
Yes. The olives add little bursts of salt and acidity, but the recipe will still work without them. If skipping, consider adding: a touch more mustard or a tiny splash of lemon juice to keep that balance.
How do I get super clean, pretty egg whites?
A couple of tricks:
- Use slightly older eggs (they peel more easily)
- Chill in an ice bath immediately after cooking
- Peel under running water for smoother results
Hungry for more? Check out the latest posts from My Omni Kitchen.
- Best Mushroom-Stuffed Deviled Eggs Recipe
- Best Upside down Carrot Cake Recipe
- Red Cabbage with Celery Root and Apple Slaw Recipe
- Reuben Salad with Mustard Dressing Recipe
- Leftover Corned Beef and Potato Soup Recipe
