appetizer / Snack / mousse
Mousse Truffée Deviled Eggs
12 eggs
INGREDIENTS
- 12 eggs
- 1 package Organic Mousse Truffée
- 1/ 3 cup creme fraiche
- 1 tablespoon Moutarde de Dijon
- Salt, to taste
- Coarsely cracked black pepper, to taste
INSTRUCTIONS
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STEP 1
Bring a large pot of water to a rolling boil and prepare an ice bath. Submerge the eggs in boiling water for 12 minutes. Using a slotted spoon remove the eggs from the boiling water and submerge in the prepared ice bath.
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STEP 2
Peel and slice the hard boiled eggs in half. Remove the yolks and place them in a bowl with Organic Mousse Truffée, creme fraîche and dijon mustard. Using a rubber spatula, mix the egg yolk and pate mixture until smooth and mostly free of lumps. Season to taste with salt and black pepper.
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STEP 3
Transfer egg yolk mixture into a piping bag and fill the egg whites halves. Garnish with sweet paprika and micro greens.
Top tips
Effortlessly garnish these deviled egg yolks with a sprinkling of sweet paprika, coarsely cracked pepper, and microgreens, don’t think too much about it.. just a light sprinkling will do. This recipe is perfect for someone who is trying mousse for the first time or looking to introduce it into their yearly holiday spread.
