Truffle Pâté Deviled Eggs
- Bring a large pot of water to a rolling boil and prepare an ice bath. Submerge the eggs in boiling water until hard boiled, about 8-12 minutes. Using a slotted spoon remove the eggs from the boiling water and submerge in the prepared ice bath.
- Peel the hard boiled eggs and slice in half. Remove the yolks and place them in a bowl with the 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 white halves. Garnish with sweet paprika and micro greens.
