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Devilled eggs with mushrooms recipe

Devilled eggs with mushrooms recipe

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  • Dish type
  • Starters
  • Starters with eggs
  • Devilled eggs

The spice - cumin or curry powder, whichever you prefer - gives the filling of these devilled eggs special flavour.

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IngredientsServes: 4

  • 4 eggs
  • 1 onion
  • 2 tablespoons vegetable oil
  • 150g button mushrooms
  • 1/4 teaspoon ground cumin or curry powder
  • 2 tablespoons mayonnaise

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Boil eggs in a pan of water for 7 to 10 minutes. Rinse under cold running water and peel immediately.
  2. Finely chop onion and mushrooms. Fry minced onion in vegetable oil. Add mushrooms and fry until soft, a few minutes more. Let cool.
  3. Cut eggs in half lengthwise. Remove yolks. Mash yolks with a fork, combine with onions, mushrooms, mayonnaise, and cumin.
  4. Fill the egg halves with the yolk, onion, and mushroom mixture.

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30 Healthy Appetizer Recipes – Amazing Party Finger Foods Ideas

Planning that perfect party or get together is no easy thing. Especially when it comes to the food.

And if you’re planning to wow your guests and leave them drooling for more, then you know you need to have some tasty delicacies on hand.

Being on a diet, or trying to eat healthier doesn’t mean you have to settle for bland and boring meals.

You can still make and enjoy some of the best kick-ass appetizers and finger foods that are not only super delicious, but also healthy too.

In this post, you’ll discover 30 of these incredible appetizer recipes you can make in just a jiffy.

Whether you’re planning for game day, a special get together, or just want something yummy to enjoy before dinner, these tasty and healthy finger foods will more than satisfy your cravings.

Vegan Deviled Eggs For Easter

Erin Riley-Carrasco shows us once again how to make her amazing, 100% cruelty-free vegan deviled eggs. This recipe is so popular, it has been requested over and over again. Therefore, with Easter coming up, Erin decided to show off this awesome recipe again. Even though we are under stay at home orders, due to the Coronavirus, we can still cook up a delicious vegan Easter meal at home.

EVERYTHING VEGAN EGGS!! 100% cruelty free vegan deviled eggs that #JANEUNCHAINED’s #SATURDAYSNACKDOWN host Erin Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan over 50 has perfected! Must try recipe for Easter Holiday coming up. Also, check out Erin’s segment (#3) on the brand new vegan cooking show #NewDayNewChef!! #crueltyfreeeggs

Posted by Jane Unchained News on Saturday, April 4, 2020

Back by popular demand, on today’s #SaturdaySnackdown, Erin Riley-Carrasco made her delectable vegan deviled egg recipe. She made this vegan recipe on the amazing new vegan cooking show, “New Day New Chef!”, now streaming on Amazon Prime Video (She’s on Episode 3!) Erin shows us that it’s SO easy to make delicious vegan egg dishes without the cruelty of the egg industry. This is the perfect dish to serve up for Easter. Every time she makes this recipe, her friends and family cannot believe how delicious and mouthwatering these deviled “eggs” are and they’re always the first appetizer to disappear.

Let’s be real, there are so many different variations of vegan “eggs” these days, that there is no excuse to eat regular eggs. Not only that, but the vegan egg has ZERO cholesterol, unlike regular eggs. Just Egg is my go-to brand for scrambled eggs or breakfast burritos. Many guests have made vegan eggs on #LunchBreakLIVE with a variety of recipes. Here is a great episode with Donny Moss of Their Turn, cooking up a vegan scramble.

All the ingredients for the vegan Deviled Eggs.

The finished vegan Deviled Eggs.

The finished vegan Deviled Eggs.

Erin showing off her vegan Deviled Eggs.

Prior to being vegan, I ate A LOT of eggs, so when I first went vegan almost 9 years ago, I missed them (but not the cruelty). Although all my old cravings vanished quickly after becoming vegan, today I can enjoy “eggs” whenever I want.

On next week’s show, Erin will be teaching us the super quick and easy recipes for vegan egg salad sandwiches and scrambled eggs, using many of the same ingredients used in this recipe. These are a must-try, so be sure to check back for that recipe!

Best-Ever Deviled Eggs

Nothing says cocktail party like some classic deviled eggs! They're a holiday staple, especially for Easter brunch, but we love making them year-round.

Got questions about these little party starters? We've got answers! Check 'em out below.

What's the best way to boil eggs for deviled eggs?

We have a whole page dedicated to this very question! Head over to our article on how to cook perfectly hard-boiled eggs if you want the whole spiel.

Long story short: Use old eggs, bring water to a boil with eggs already in the pot, and shock 'em in ice water before peeling. It may take a couple tries to get it right, but once you have our method down-pat, we promise you can have flawless eggs every time.

Can you make deviled eggs in advance?

Absolutely! If you like, you can start by boiling your eggs up to a week in advance. Keep them unpeeled in a resealable plastic bag until you're ready to start prepping the fillings. Be sure to let them cool to room temperature before putting them in the bag. Otherwise, smells could get real funky.

Two days before you intend to serve your deviled eggs, start to prep. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on the serving dish tightly with plastic wrap and return to your refrigerator. Mix yolks with the rest of your mix-ins (but leave off the toppings!) and scoop into a resealable plastic bag. Squeeze any excess air out of bag and seal, then transfer to your refrigerator. When you're ready to serve, simply snip off the corner of your resealable bag and pipe directly into your egg whites. It could not be more simple. If you're not into the piped look, you could also use a cookie scoop or plain ol' spoon to fill your eggs.

How long do deviled eggs last before they go bad?

You can keep prepared deviled eggs covered in an airtight container for three to four days&mdashany longer is pushing it. Our favorite way to use up any leftovers? Chop them up and make egg salad sandwiches! They have essentially all the same ingredients, just add some toasted bread and a leaf of romaine, and you're good to go. 😎

Why are they called deviled eggs?

Way back in the day (like, 1800s) the term "deviled" was used to describe foods that were spicy. The more you know!

What can I do to make my deviled eggs special?

SO MUCH! We have tons of fun variations: guacamole deviled eggs, dill pickle deviled eggs, shrimp cocktail deviled eggs. the list goes on and on. Check out a full list of our favorite deviled egg recipes, or go rogue and create your own! The possibilities are truly endless.

Can't get enough of these deviled eggs? Let us know by leaving a comment and rating below!

Capered Deviled Eggs

These are the perfect starters for any occasion — and they go great with Champagne. The briny capers and fresh dill complement the rich, creamy yolks perfectly.

Technique tip: Cut a tiny slice off of the bottoms so that the eggs will stand up straight. Swap Option: Use picked relish instead of capers.

Devilled eggs with mushrooms recipe - Recipes

With the second series of the smash-hit British costume drama Downton Abbey now showing in the United States, and the first about to start in South Africa, I won't be at all surprised to see a revival of interest in the dishes so well-loved at Edwardian and Victorian tables. The first series begins with a grand breakfast, the sort that featured kedgeree, devilled kidneys, kippers, bacon and all the delights once found on the tables of the landed gentry. I don't need any encouragement to eat kedgeree or devilled eggs (my mum often made these wonderful Ango-Indian foods for me as a child) but I draw the line at kidneys, which I have never been able to stomach. Mushrooms are a good substitute because they soak up flavours so eagerly, and they even look a little like tiny kidneys.

Devilled Mushrooms on Toast
I enjoyed watching Downton Abbey on DVD and (although the life of the downstairs drudges and scullions is painted with a ludicrously rosy brush) particularly enjoyed the closely observed period details of an Edwardian kitchen. The food excited me too (food always excites me) and I looked forward to every scene featuring the redoubtable Mrs Patmore, Downton Abbey's cook.

But back to the devilling. The word 'devil' - in the context of spicing up a dish with cayenne pepper or a similar heating agent - was first used in print in 1787, when it appeared in The Lounger, a British periodical, but it was only in the 19th century that it become a commonplace term for describing food that had been grilled or fried, then highly seasoned with salt, pepper, cayenne pepper, mustard, mushroom ketchup, vinegar, Worcestershire sauce and so on.

Alan Davidson's The Oxford Companion to Food mentions that James Boswell, Dr Johnson's biographer, frequently refers to partaking of 'devilled bones' for supper. These sounded intriguing, but after an exhaustive search of Boswell's books - at least the ones that have been digitised - I couldn't find a single reference to the writer gnawing on spicy bones. I did discover with relief, though, that 'bone' in this context meant a devilled joint of meat, not a dry rib or femur or the like.

Besides meat, all sorts of other foods were devilled at the height of the craze: chicken, turkey, goose, game birds, almonds, walnuts, tomatoes, chestnuts, lobster, prawns, crab, and even ship's biscuits. In A New System of Domestic Cookery (1808), Maria Rundell offers this recipe:

Add some sliced chorizo sausage to this dish to lift
it to another spicy level.
So: my devilled mushrooms.These are quite delicious on thin, crisp hot toast, which I make by sizzling slices of baguette in a buttered sandwich press.

The mushrooms are not terribly hot, so feel free to spice them up with extra cayenne pepper or Tabasco sauce, or even some chopped fresh chillies.

These is very good topped with a few slices of good chorizo that have been fried in a hot pan.

Devilled Mushrooms on Toast

500 g button or portabellini mushrooms
3 Tbsp (45 ml/45 g) butter
1 clove garlic, peeled and crushed
½ tsp (2.5 ml) chilli powder, or more, to taste
½ tsp (2.5 ml) paprika
4 tsp (20 ml) Dijon mustard
juice of a lemon
a few drops of Worcestershire sauce
milled black pepper
½ cup (125 ml) cream
chopped fresh parsley
1 chorizo sausage (optional)

Fry the mushrooms in the butter over a medium heat for 5-6 minutes, or until just golden. Stir in the garlic, chilli powder, paprika, mustard, lemon juice and Worcestershire sauce. Season with salt and pepper and cook for 2 to 3 minutes, or until almost all the liquid has evaporated. Stir in the cream and let the mushrooms bubble until the sauce has thickened slightly. Serve over hot toast with a sprinkling of chopped fresh parsley.

If you're using chorizo, slice it and fry it in a little oil, in a separate pan, for a minute or two, or until lightly browned. Drain on kitchen paper.

Just made a half recipe to try. Best devilled eggs I've ever had. Did not have cilantro, Garnished with sweet paprika. Used1 1-1/2 T chopped pickled jalapenos and 1 tsp of the juice. Everything else as per recipe.

Everyone goes crazy over these deviled eggs, so plan on doubling the recipe if you're having a cook out.

Oooooo, this is my favorite deviled egg recipe. I get asked for the recipe all the time and the platters are always emptied. It's delicious, spicy, creamy. You've gotta try these.

Great recipe - looking forward to making after cold smoking the whites with mesquite.' Fresh eggs have a slightly acid environment, it makes the shell tougher As the egg matures (close to hatching time) it changes to a more alkaline environment which weakens the shell making it easier for the chicken to hatch. When fresh eggs are boiled it cause the membrane to act like a glue between the shell and the white part. With older eggs that is less likely to happen. Solution to hard boiling fresh eggs: Soak in water at room temp for about an hour with a couple tablespoons of baking soda then bring to a boil, cut off the heat, and let set covered for about 15 minutes. Cool to handling temp under cool water then remove the shells. I suggest that you not use ice or ice water - the shell will contract and be more difficult to remove. The baking soda accelerates the acid to alkaline change and weakens the bonding power of the membrane and the shell.

How to Make Deviled Eggs

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

As I mentioned above, I use my egg cooker to make boiled eggs. You can cook them however you always do, or follow my tips above for the perfect boiled egg.

  1. Carefully remove the shells from the boiled eggs. This is an important step because you don’t want any gouges or scrapes in the cooked white since it will be on display. Once they are peeled, rinse and pat dry with paper towels, then slice them in half lengthwise.

  1. Gently remove the yolks and place in a small bowl. Mash the yolks with a fork until there are no more large chunks.
  2. To the yolk mixture, add mayonnaise, mustard, salt, and pepper and mix until nice and smooth.

  1. Pipe egg yolk mixture into egg white centers. I used a Wilton 21 star tip, but you can just as easily spoon the mixture into the bases. That’s what I did for many, many of my young years!
  2. Lightly sprinkle half the eggs with paprika and the other half with dried dill.
  3. If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid!

There are 71 calories in deviled eggs, that’s based on one finger food, which is half of an egg.

Old Fashioned Deviled Eggs Recipe


  • 6 hard-cooked eggs
  • 1/4 cup (60 ml) mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • dash of curry powder (optional)


Step 1

Shell hard-boiled eggs. Using a sharp knife, slice them in half lengthwise.

Step 2

Gently remove egg yolks abd transfer into a small bowl. Finely mash yolks, using a fork.

Step 3

Stir in mayonnaise and seasoning. Mix until smooth.

Step 4

Spoon yolk mixture into egg white center. Sprinkle with curry powder if desired. Wrap stuffed eggs with a plastic wrap and refrigerate until you are ready to serve.

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These were very good, but overshadowed by the 3 other types of deviled eggs on the platter with it (traditional, southwest (my husband's invention) and the garam masala recipe from this site). My husband got a little carried away with the tarragon, which was a little strong, but without that, these would have been very good. I will make again.

My daughter made this recipe yesterday for Easter. They were the best I have eaten. I am going to make them tonight. Substituted parsley for the tarragon because didn't like tarragon. They were delicious.

Recipe is OK. I made exactly as suggested, and did not have enough "zing" to it. After adding vinegar, lots of salt and pepper and more mayo, it came to life a bit more. People at the party didn't complain, and my toddlers loved them, too. I, however, prefer my mother's standard deviled eggs recipe.

These are so good that when ever we have pot luck at work this is the only thing I'm allowed to bring.

I make these all the time but I leave out the olive oil completely and add more mayo. The flavor of the capers and tarragon is really good.

I think I prefer traditional deviled eggs to these, but they were good and different. I cut back on the olive oil based on some of the reviews, but they seemed a bit dry. Maybe more mayo next time.

Great egg recipe! Try, they have hundreds of breakfast ideas to choose from :)

These were a huge hit at my Easter cocktail party. I did not use the full amount of olive oil and they came out perfectly. I just mixed until it looked right. Very good and will definitely be making again!

My guests thought these were way too oily, I had to agree, glad others enjoyed

Made this for Easter dinner and everyone loved them. I didn't add the celery on top and it wasn't missed. I will make these my go-to deviled eggs recipe!

Made this for a summer BBQ with friends and everyone loved it. Didn't have the celery, didn't miss it. Not a single adjustment necessary, except to make it healthier, I didn't put in the olive oil and used reduced fat mayo.

I was hopeful but found the mixture oily, next time, if make, will cut down on oil.

made exactly as written. delicious

Very fresh version. I particularly liked the caper addition. I substituted fresh basil for the tarragon as that's what I had in my herb windowbox. Will try it with tarragon next time.

I made these as an appetizer before Scallops with "Melted" Leeks and Tarragon-Caper Butter (to stay with the tarragon - caper flavor theme while holding the starving teens at bay). Everyone enjoyed them - they were a nice change from 'ordinary' deviled eggs - very fresh tasting.

Made these for Easter this year for a twist on the traditional. HUGE hit! Added 4 T. capers, since you couldn't even taste them with just 1 T.

I brought these as an appetizer to Easter dinner. They were delicious. I split the eggs vertically and cut a sliver off each end this makes it much easier to serve the eggs standing on a plate, and to pick them up and eat them. I minced the sliced-off egg- white slivers and mixed them into the yolk mixture. I also followed the tip for putting the yolk mash into a plastic bag and piping it from a cut tip. I didnt find that worthwhile, and for another batch just spooned the filling in with an iced-tea spoon it was less fuss and came out just as well. The sliced celery garnish made a difference, and was worth it. Leftovers made great lunches throughout the week.

This was a hit at our Easter brunch. The recipe can easily be doubled. I'm not a celery fan, so I cut the required amount by half and garnished with a few tarragon leaves.

Loved this recipe. Was a little worried the mustard would be too strong and worried the capers would be overpowering. Perfect recipe as written. With the exception of using half of the oil and adding more mayonnaise and mustard.

The tarragon and capers are great--the celery is the finishing touch--do not add salt at all--at least not until the very end, the capers are plenty salty.

I liked the recipe (I particularly like the tarragon flavor with eggs), but I have discovered a far faster way to fill deviled eggs. Toss all filling ingredients into a zip-type plastic bag (quart size or larger) and moosh everything up. Snip off a corner of the bag, and voila, instant pastry bag. Faster and far less messy than using a bowl and fork!

YUMMY. I made these for a party, and even thought I forgot them and put them out after everone had already eated, they still disappeared. I added the tarragon gradually to taste, since it can be overpowering. It came out perfectly.

A really great combination of flavors. I absolutely love the addition of the sliced celery on top because of the wonderful crunch it adds. I added extra tarragon without overwhelming the other flavors. I also added extra mayonnaise and a little mustard because otherwise it would have been too dry. I made these a full day ahead of serving, but kept the filling and the whites separate until four hours before serving.

The best deviled eggs I have ever had! The capers are an excellent touch, and allow for a recipe that is both light and flavorful! I did have to add extra mayonnaise and mustard as the original mixture was a bit dry, but this may have just been personal preference. I will make these again and again!

Members of my herb club ate these up at our annual potluck. Made as directed but skipped the sliced celery toppings.