- 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:
- 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.
- 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.
- 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.
- While the eggs boil, make the mushrooms.
- 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.
- 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.
- 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.
- Serve immediately or cover and refrigerate until ready to serve.
Have a Fun meal!