Elevate your Brunch Game with Thermomix: Stuffed Eggs with Shiitake Mushrooms and Truffle Oil Recipe

Description

Impress your guests with this luxurious and delicious brunch dish featuring stuffed eggs with shiitake mushrooms and truffle oil. The combination of earthy mushrooms and aromatic truffle oil takes the classic deviled eggs to a whole new level. With the help of Thermomix, this recipe is not only easy to make but also packed with flavor. Let’s get started!

Ingredients

• 6 large eggs
• 1 cup shiitake mushrooms, finely chopped
• 2 tablespoons truffle oil
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Chives, finely chopped (for garnish)

Preparation

1. Hard-boil the eggs

Place the eggs in the Thermomix steaming basket and add water to the mixing bowl until the eggs are covered. Cook at Varoma temperature for 15 minutes, Speed 1. Once cooked, transfer the eggs to a bowl of ice water to cool completely.

2. Prepare the filling

While the eggs are cooling, heat a skillet over medium heat and add the chopped shiitake mushrooms. Sauté until the mushrooms are golden brown, about 5-7 minutes. Remove from heat and let cool.

3. Peel and halve the eggs

Once the eggs are cooled, carefully peel them and slice them in half lengthwise. Remove the yolks and place them in a bowl. Arrange the egg white halves on a serving platter.

4. Make the filling

Mash the egg yolks with a fork until smooth. Add the sautéed shiitake mushrooms, truffle oil, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.

5. Stuff the eggs

Spoon the filling into a piping bag or a ziplock bag with the corner cut off. Pipe the filling into the egg white halves, filling them generously.

6. Garnish and serve

Sprinkle the stuffed eggs with chopped chives for a pop of color and extra flavor. Serve the stuffed eggs with shiitake mushrooms and truffle oil immediately and enjoy!

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