Deviled Eggs Stuffed with Mushrooms and Onion
A party appetizer — and so much more! These mushroom-stuffed eggs are served as a cold starter that dresses up a holiday spread and brings a little something extra to weeknight dinners. You don't have to stick with button mushrooms; other varieties work too — just keep in mind that wild mushrooms should be boiled first, then chopped and fried.
Julia
Recipe author
Deviled Eggs Stuffed with Mushrooms and Onion
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 %
7 g
Fats 65 %
17 g
Carbohydrates 8 %
2 g
151 kcal
GI:
100
/
0
/
0
- Hard-boil the eggs, let them cool, and peel them. Carefully cut each one in half and scoop out the yolks.
- Peel the onion and cut it into small dice. Wash the mushrooms and grate them (or pulse them in a blender).
- Sauté the mushrooms and onion in sunflower oil for 5-7 minutes, then season with salt and pepper to taste.
- Mash the egg yolks with a fork, stir in the sautéed mushrooms and onion, and mix well.
- Fill the egg-white halves with the mixture and arrange them nicely on a platter.
- Serve garnished as you like — a little fresh parsley is nice.
- Dig in and enjoy!
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken egg - 80 kcal/100g
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