Truffle Mousse Deviled Eggs
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Recipe Intro From thefeedfeed
Mousse is a bit of an acquired taste, but when combined with egg yolks, creme fraiche, and a tiny bit of dijon mustard, this gourmet Mousse Truffée from Three Little Pigs becomes less intimidating for the novice cook and eater. 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.
- Recipe Card
Recipe Card
ingredients
- 12 eggs
- 1 package Organic Mousse Truffée
- 1/3 cup creme fraiche
- 1 tablespoon dijon
- Salt, to taste
- Coarsely cracked black pepper, to taste
- Sweet paprika, optional, for garnishing
- Micro-greens, optional, for garnishing
Method
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.
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.
Step 3
Transfer egg yolk mixture into a piping bag and fill the egg whites halves. Garnish with sweet paprika and micro greens.