Blackberry Farm

Friends of the Farm

Mushroom Ketchup Deviled Eggs

Blackberry Farm Mushroom Ketchup is an earthy mix of mushrooms, onions and garlic with a bit of sorghum and a little vinegary brightness. It’s an all purpose sauce, lending a nice tenor note to recipes like meatloaf and baked casseroles or used as a spread or dipping sauce. We like to stir a spoonful into a basic deviled egg recipe giving it them a pleasant depth of flavor.

Makes 12 halves    

6 eggs (note: if you use eggs that are a few days old, they will be easier to peel once boiled)
2 tablespoons Blackberry Farm Mushroom Ketchup
2 tablespoons mayonnaise
¼ teaspoon salt
freshly ground black pepper
2 tablespoons chopped fresh chives

Place all of the eggs in a saucepan big enough to hold them in a single layer on the bottom. Cover with cold water and bring to a boil over high heat. Once the eggs come to a boil, turn the heat off, cover the pot and leave covered for 11 minutes. Drain and run cool water over the eggs to stop the cooking. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them into a mixing bowl. Keep the egg whites covered with plastic wrap until ready to fill.
Mash the yolks with a fork to break them up then add the mushroom ketchup, mayonnaise, salt and pepper. Stir with the fork continuing to mash the mixture together until smooth. Spoon or pipe the mixture into the reserved egg whites and top with a sprinkle of the chopped chives and more salt or pepper to taste.
Serve immediately or store covered in the refrigerator until ready to serve.

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