Deviled Eggs with Mushrooms Lithuanian Inspired

By Grammie926

For this week’s Global Table, I made a Lithuanian-inspired Deviled Egg, complete with fried mushrooms, dill, and sour cream. Why mushrooms? As one Lithuanian reader noted, “Mushroom foraging is like a sport in Lithuania (especially in the South) and I do not know anyone who doesn’t like it, or who cannot distinguish poisonous mushrooms from edible ones. It is essentially in your Lithuanian DNA.” Now that’s an endorsement, if I ever heard one.

Ingredients

• 6 eggs
• 6 button mushrooms, cleaned, stemmed and chopped
• 1/4 cup minced onion
• 2 tablespoons butter
• Fresh dill, to taste
• Salt
• Pepper
• 3 tablespoons sour cream, or as needed

Details

Servings 12
Adapted from globaltableadventure.com

Preparation

Step 1

First, simmer the eggs for 12 minutes, or until hard boiled. Chill in ice water for thirty minutes.

While your eggs enjoy this leisurely bath, brown the mushrooms and onion in butter until happy. Peel and halve the eggs. Set the whites aside.

Add the yolks to the mushroom mixture and season generously with salt, pepper, and dill. Stir in enough sour cream to make a smooth mixture, something you can pipe through a large piping tip.

Check seasonings one more time for good luck. Now, add the filling to the egg whites. I used a giant “open star” tip (#199). And I’m going to be real. Piping is harder than it looks.

Serve chilled on a frosty day, with a warm smile.


Tip: By experimentation, I’ve learned that if you crack each egg and take out a small section of the shell and inner membrane, the water will seep between the shell and the egg, making it easier to peel. This works better the longer it sits in the water.