Chimay Stuffed Eggs (Belgian Deviled Eggs) flavorful and golden

1 On your work surface with a knife, chop your button mushrooms as finely as possible like a duxelles (you can also blend them).

2 In a small saucepan, melt 0.7 oz (20 g) of butter, add your shallots and sweat without colouring, then add your chopped mushrooms and let reduce until there is no more liquid (dry duxelles). Season with salt and ground pepper and let stew for 5 to 10 minutes over low heat.

3 Cut your hard eggs in half lengthwise, then carefully remove the yolks and pass them through a sieve (or through a food mill with fine grid).

4 Mix your yolks with your duxelles, add a good spoonful of boiled béchamel, then adjust the seasoning. Add a pinch of Cayenne and, off the heat, add your parsley. There you have it, your filling is ready!

5 Heat the rest of your Béchamel sauce.

6 Meanwhile, arrange your egg white halves and fill them (either with a piping bag or a spoon) with your filling.

7 Turn your oven to Grill setting.

8 Finish your sauce: in your hot béchamel, add your 2 egg yolks while constantly stirring with a whisk, then pour in 2.5 oz (70 g) of grated Gruyère and a grating of nutmeg. Remove from heat and, using a small ladle, coat your stuffed eggs, drizzle the top with your melted butter (0.7 oz (20 g)) as well as the rest of your grated Gruyère (1.1 oz (30 g)) and brown for 5 to 6 minutes under your oven grill. Serve piping hot.

9 This very classic dish is a foundation that will only bring you joy when tasted, but feel free to vary the filling while keeping its spirit (scallops, foie gras, lobster, langoustines, etc.).

* The recipe for Béchamel sauce is on our website. You can prepare it in advance if you wish (the day before, for example).