This wonderful recipe is a great way to use up extra eggs when you have an excess in the kitchen. Large eggs stuffed with mushrooms and bacon will be enjoyed by all.

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hard boiled egg halves on a tray garnished with fresh parsley and stuffed with mushrooms and egg yolk

As a seasonal cook, I'm delighted when my summer kitchen is overrun with an abundance of fresh eggs. It means I don't have to hold back, count the eggs or stretch the supply.

I can freely make all kinds of delicious homemade dishes that use up eggs galore. From cakes to custards, savory potato salads and deviled eggs, breakfast puffs and crepes, there's no holding back.

Where the humble egg is concern, I'm always happy to have more than I can use. Not that it's possible to have more than I can use. Because I have some wonderful egg recipes I love and create only when we have lots of eggs on hand.

I have one of my new favorites to share with you today: hard boiled eggs stuffed with egg yolk, homemade mayonnaise, mushrooms and bacon!

Tools You'll Need

pot with lid
cast-iron skillet
cutting board
sharp kitchen knife
fork
dinner plate
small bowl
spatula

Ingredient List

hard boiled eggs
homemade mayonnaise
cremini mushrooms (or portabella mushrooms)
bacon
fresh parsley

Watch the Tutorial!

How to Make Eggs Stuffed with Mushrooms and Bacon

Boil your eggs until the centers are firm (about 12 minutes). If you're dealing with very large eggs, go ahead and boil for 15 minutes to ensure egg whites and yolks are well cooked.

Note: when working with fresh eggs that are only a few days old, you'll want to steam them instead, so they'll peel well. I teach you how HERE.

Thoroughly chill boiled eggs by running them under cold water. If you have farm fresh eggs, you'll want to chill them in the refrigerator overnight before peeling.

For this recipe, it's important to leave egg whites intact. So when you peel, peel carefully.

Run peeled eggs under cold running water to remove shell bits, then cut them in half lengthwise. Gently remove the hard yolks and set on a dinner plate. Put everything to the side and prepare your bacon and mushrooms.

Eggs stuffed with yolk, mayonnaise, mushrooms and bacon sitting on a white platter

Rinse your mushrooms and chop off the ends of the mushroom stems. Mince into 1/2 inch pieces. In a cast-iron skillet, melt 2-3 tablespoons of butter and add mushrooms.

Cook for 7-10 minutes under medium heat or until mushrooms have softened, darkened and are cooked throughout.

Remove from pan and place mushrooms in a small bowl.

Add bacon to the cast-iron skillet. Cook on both sides under medium-high heat until bacon is dark and crispy. Pat bacon between two paper towels to remove extra fat. Mince into tiny pieces and set aside.

Finely chop fresh parsley.

Using a folk, mash your hard boiled egg yolks and stir in mayonnaise for moisture and additional flavor. I recommend using my homemade mayo.

Also stir in mushrooms and parsley.

Salt to taste and spoon egg mixture into the yolk cavity of each egg half.

If you plan to serve within the next few hours, top with bacon and chill until ready to serve.

Working a day ahead? Bacon will go soft in the fridge, so don't fry or add it to deviled eggs until you're ready to serve. Eggs can be stored in the fridge in an airtight container until you're ready to eat them. Just remember to fry and top with bacon before you put them out!

Best deviled eggs recipe stuffed with mushrooms and bacon

FAQ

Are these the same things as deviled eggs?

Deviled egg and stuffed egg are essentially the same thing. Except stuffed eggs usually have additives like herbs, tomato, bread crumbs, black bean, a sausage mixture or mushrooms.

Do I have to use Cremini mushrooms in this recipe?

You can use large portobello mushrooms, Cremini or even smaller mushrooms (like button mushrooms) for this recipe. The flavor depends on the mushroom type you choose to use!