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Deviled Eggs
with Mushrooms and Greek Yogurt

Hubby Rating
Prep: 20 m  
Total: 35 m  
Makes: 20 portions 
Gluten free, Vegetarian, Keto

If you don't have a lot of time to prepare food for your party, use one of my easy appetizer recipes! These Deviled Eggs with Mushrooms are very flavorful and can be served warm or cold! You can prepare a large quantity at a time! And no, you won't need a pastry bag 🙂

INGREDIENTS


  • 10 eggs
  • 1 yellow onion, medium dice
  • 4 oz white mushrooms, medium dice
  • 1 large garlic clove, pressed
  • 2 tbsp Greek yogurt
  • Avocado oil for searing
  • Salt to taste

INSTRUCTIONS

Heat a medium pot with water over medium heat. When it comes to a boil, add eggs and boil for 10 minutes. Then remove from the heat and place the pot under cold running water for a couple of minutes. Set the eggs aside.

In the meantime, heat a medium skillet with avocado oil over medium heat. Add onion and mushroom, salt them and sear for a couple of minutes until golden. Set aside.

Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Mash them with a fork just to break them up.

Add Greek yogurt, garlic, onion mixture, and some salt to the egg yolks. Mix well, taste, and adjust the seasoning.

Fill the egg whites with the egg yolk mixture. I use a spoon for that purpose.

Garnish with fresh parsley. Serve warm or cold!

*You may also like Potato Stacks with Mushrooms recipe. 


Nutritional Content


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