Add something different to the appetizer plate! Deviled eggs are a common hors d'œuvre in many countries. Deviled eggs originated in Italy.
Uova alla diavola ai funghi? (Italian)
Serves 12
1 dozen organic eggs (nova)
3/4 cup chopped organic cremini mushrooms (fungi) (or try a mixture of mushrooms)
2 tsp. (10 g) organic shallots (scalogno), minced
2 tsp (10 g) fresh thyme or 1 tsp (5 g) dry thyme (timo)
some black pepper (pepe nero)
1 tsp. (5 g) (dairy-free) organic butter (burro)
3 Tbs. (45 ml) each (dairy-free) organic: mayonnaise (maionese) and plain yogurt (yogurt)
1/2 cup (120 g) (dairy-free) hard cheese (formaggio), shaved
uno 1. Fill a a saucepan about a fourth of the way with cold water.
due 2. Place the eggs in a single layer. Add the water to the eggs are covered about two inches (5 cm).
tre 3. Add a little vinegar and 1/2 tsp. (2,5 g) salt to prevent cracking. Bring to a boil.
quattro 4. Turn off the heat and keep the pan on the hot burner, cover, and set for 10-12 minutes.
cinque 5. Remove them with a slotted spoon to a large bowl of ice water.
sei 6. Store in a covered container in the refrigerator for up to 5 days.
sette 7. Slice the eggs in half lengthwise and remove the yolks and mash.
otto 8. Sauté the mushrooms, shallots, thyme and pepper in the butter for 4 minutes.
nove 9. Stir the mushroom mixture, mayonnaise, and yogurt into the yolks.
dieci 10. Fill each egg-halves and top with shaved cheese.
Goditi gli antipasti!
Enjoy the appetizers!
