Greg DuPree
Yield
6 (serving size: 2 egg halves)

How to Make It

Step 1

Heat butter in a small skillet over medium. Add shiitakes and shallot; cook, stirring often, until tender and browned, about 6 minutes.

Step 2

Cut eggs in half lengthwise. Transfer yolks to a small bowl; add mayonnaise, Dijon, and salt, and mash with a fork to combine. Fold in shiitake mixture. Spoon filling evenly into egg halves. Garnish with chervil.

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