Mousse Truffée Deviled Eggs

appetizer / Snack / mousse

Mousse Truffée Deviled Eggs

12 eggs


  • 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


  • 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.

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.

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