Truffle Mushroom Parmesan Deviled Eggs

November 19, 2012

 

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My friend Tiffany and I have decided to begin a new tradition of long lunch Fridays. Each month, we’ll meet up for a leisurely luncheon at a new restaurant (or an old favorite) where we’ll indulge ourselves, maybe even with  a cocktail.  So very “ladies who lunch.”  Last week, we tried Lincoln, a relatively new place near my office in D.C. The meal overall was nothing special, but there was one dish that shined. Truffle Mushroom Deviled Eggs. Wow.

I couldn’t wait to recreate this! With the holidays coming up, this seemed like the perfect dish to make.

Ingredients: (makes 8 deviled eggs)
4 eggs
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1/2 cup chopped mushrooms
1 teaspoon truffle oil
1 teaspoon olive oil
parmesan cheese

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Directions: Boil the eggs, cool and peel.  Slice each egg in half lengthwise. Remove the yolks and place into mixing bowl. Add the mayo and mustard, and cream together. Chill.

In a pan, heat the mushrooms, truffle and olive oil. Add a few cracks of black pepper. Cook until tender.

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Pipe the yolk mixture into the egg whites.

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Top with the mushrooms.

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Shave some parmesan on top of each egg.

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Plate and serve.

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Happy Thanksgiving!

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Other posts you may enjoy:

  1. Jalapeno Deviled Eggs
  2. Jarlsberg Grilled Cheese with Arugula and Truffle Oil
  3. Lentil and Spinach Parmesan Bake
  4. Lentil, Quinoa, and Mushroom Sliders
  5. Mushroom, Leek, and Rosemary Soup

{ 3 comments… read them below or add one }

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Vanessa Perrone November 21, 2012 at 9:09 am

Eggs and mushrooms is such a killer combination. And you’re right, this would make a great holiday app! Thanks for sharing!

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Jen @ Keepitsimplefoods November 25, 2012 at 6:57 pm

You are most welcome!

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