Porcini Deviled Eggs

A day before a big snow storm swept through the area, I received an unexpected treat on my doorstep.  The weather had been warm enough at that time for my friend's hens to start laying.  I appreciate that eggs are a seasonal product, and try to always hold out for real farm eggs.  My oh my does that ever make for a long winter, though!

The very first thing I did was poach an egg to put on a salad.  The way an oozing egg yolk can elevate a simple salad is nothing short of magic.  What a great way to kick off egg season.

Next, I got to try out a recipe idea I've had in my head since last fall - porcini deviled eggs.  I love eggs.  I also love mushrooms.  So, what could be better than mushroomy eggs, I ask?  Well, you'll have to try them to find out for yourself.  I thought they were pretty amazing.

Porcini Deviled Eggs

6 hard boiled eggs
1 tsp. Dijon mustard
4 Tbsp. mayonnaise (homemade is best, but I won't be a jerk and insist upon it)
2 tsp. minced shallot
10 rings of sliced pickled jalapenos, minced
1 Tbsp. porcini mushroom powder*
generous pinch of salt


1.  Slice the hard boiled eggs in half.  Remove the yolks and place them into a small bowl. 

2.  Use a fork to mash the yolks together with the remaining ingredients to form a smooth paste.

3.  Spoon the filling into the egg whites (or pipe it in, if you're feeling fancy).

4.  Top the porcini deviled eggs with a sprinkling of paprika or a few snips of chives.

*make your own porcini powder by whizzing up dried porcini in your electric spice grinder