Deviled Eggs with Mushrooms

YIELD Serves 5

TIME 30 minutes

INGREDIENTS

• 5 large eggs

• 2 tbsp frying oil

• 1 small onion

• 7 oz shiitake or oyster mushrooms

• 2 heaped tsp (we prefer Duke’s) mayonnaise

• 1 tsp lemon juice or to taste

• 1 tsp fresh thyme leaves or a little less dried thyme

• salt and black pepper to taste

• chives for sprinkling

INSTRUCTIONS

Hard boil the eggs:

• place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water, peel the shells, cut in half lengthwise with a sharp knife.

• Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.

  Cook the onion and mushrooms:

• Chop the onion into small cubes, mushrooms into thick, 1/4-inch / 5 mm slices.

• Heat a tablespoon of oil in a very large pan, add the onion and cook over low heat for about 7 minutes until soft and translucent. Transfer the onion to a food processor bowl.

• Increase the heat to high, add a second tablespoon of oil and mushrooms, spread them evenly on the pan, cook without stirring for 3 minutes (but be careful not to burn them) and when the mushrooms are well browned, stir and cook for about 7 minutes until tender and browned, transfer to the food processor bowl. It’s important to evaporate the moisture from the mushrooms so that they are properly browned so that the stuffing is not too wet.

  Make the stuffing:

• Pulse the mushrooms and onion in the food processor, they should be chunky, not completely smooth.

• Mix with the egg yolks, mayonnaise and thyme together and season with lemon juice, salt, and pepper to taste.

• Fill the egg whites with the stuffing (you‘ll have a lot of stuffing), sprinkle with chives.