Go Back Email Link
–+ servings
deviled eggs on a srving platter

Best Mushroom-Stuffed Deviled Eggs Recipe

Sylwia Vaclavek
Upgrade your Easter appetizer game with these Polish-inspired Mushroom Stuffed Deviled Eggs. Wild mushrooms, Rosemary Dijon filling, and crispy leeks topping. Nobody saw this coming.
No ratings yet
Print Recipe Pin Recipe
Save
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine Polish
Servings 8
Calories 274 kcal

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

Serving: 4picesCalories: 274kcalCarbohydrates: 5gProtein: 10gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 254mgSodium: 179mgPotassium: 234mgFiber: 1gSugar: 2gVitamin A: 654IUVitamin C: 2mgCalcium: 61mgIron: 2mg
Keyword baby bellas, deviled eggs, dried mushrooms, duxelles
Tried this recipe?Let us know how it was!