Deviled Egg Mushrooms
A quick and playful twist on deviled eggs, featuring boiled eggs topped with cherry tomatoes, arugula, and a sprinkle of cheese. Perfect for a light lunch or snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 250
- Protein
- 14g
Ingredients
- 4 large eggs
- 8 whole cherry tomatoes
- 1 cup arugula
- 2 tablespoons mayonnaise
- 2 tablespoons parmesan cheese
- ½ teaspoon salt
Instructions
- 1
Place the 4 eggs in a saucepan, cover with water, and bring to a boil. Boil for 9 minutes, then transfer to an ice bath until cool, about 5 minutes.
- 2
Peel the eggs and slice each in half lengthwise. Scoop the yolks into a bowl and mash with the 2 tbsp mayonnaise and 1/4 tsp salt until smooth.
- 3
Cut the 8 cherry tomatoes into quarters. Toss the 1 cup arugula with the remaining 1/4 tsp salt.
- 4
Spoon the yolk mixture back into the egg whites. Top each with a few tomato quarters and a small handful of arugula.
- 5
Sprinkle the 2 tbsp parmesan over the top and serve immediately.
Tools you’ll need
- saucepan
- mixing bowl
- fork
- knife
- cutting board
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