• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • ½ teaspoon dried basil
  • pinch of coarse salt
  • 1 small red onion
  • 1 tablespoon white vinegar
  • ½ teaspoon dried dill
  • Water
  • 12 large eggs
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • Salt and black pepper to taste

Every holiday feast table should always make mushroom for a few delicious finger foods to devour, and good deviled eggs are a must!

These deviled FunGuy eggs will do the trick while taking the basic creamy rich filling and elevating it with a balsamic sautéed mushroom infusion. 

It’s like the much-loved classic deviled egg but adapted for a more mature and complex mushroom loving palate!

DIRECTIONS:

  1. Put the FunGuy mushrooms into a bowl and add in the balsamic, olive oil, basil, and coarse salt. Toss the mushrooms to coat them in the seasoning and allow them to sit about 10 minutes. 
  2. Slice the onion very thinly and separate the slices. Put them into a bowl and toss with the vinegar and dill. Set aside until ready to use. 
  3. Place the eggs into a pot and fill it with water until it just covers the eggs and place the lid on the pot. Put the pot on a burner over high heat and bring the water to a boil. Allow the eggs to boil for 10 minutes then turn off the heat. Let the eggs sit in the water for 5 more minutes before running cold over them to cool them down. 
  4. While the eggs boil, make the mushrooms. 
  5. Heat a sauté pan over medium high heat. Add the mushrooms to the pan and sauté them for 6-7 minutes or until they have started to crisp up. Turn off the heat and transfer the mushrooms onto a plate lined with a paper towel. 
  6. Carefully peel the hard-boiled eggs and rinse them under cool water. Pat each dry with paper towels before cutting each egg in half. Scoop out the yolk and place it into a food processor along with the ¾ of the mushrooms, the yogurt, and mayonnaise. Pulse until smooth and creamy. Taste and season with salt and black pepper as needed. 
  7. Carefully spoon the yolk and mushroom filling into each egg half and set it on a platter. Place the rest of the sautéed mushroom slices and an onion slice on top of each deviled egg.
  8. Serve immediately or cover and refrigerate until ready to serve. 

Have a Fun meal!