appetizer / Snack / mousse
Mousse Truffée Deviled 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
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.
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.
Transfer egg yolk mixture into a piping bag and fill the egg whites halves. Garnish with sweet paprika and micro greens.
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.