Eggs Stuffed With Duxelles
- 6 hard-cooked eggs
- 1/4 cup Duxelles (see recipe)
- 1 tablespoon mayonnaise
- 1/4 teaspoon Dijon mustard
- Salt to taste
- Freshly-ground black pepper to taste
- Chopped fresh parsley
* Alternate Mushrooms: Boletes, Common Store Mushroom
Cut the eggs in half lengthwise. Remove the yolks and mash them in a mixing bowl. Blend in the duxelles, mayonnaise, mustard, salt, and pepper. Mound the yolk mixture into the egg whites and sprinkle the parsley over the top.
This recipe yields 6 appetizer servings.