Œufs Mimosa à la crème de Truffe

Deviled eggs have been a favorite French dish since the mid nineteenth century, and are generally made with house made mayonnaise or garlic aioli sauce - which once you've tried you can never go back to making them with store bought mayo!

In this recipe I've paired them with truffle cream - truffles are very delicate and earthy and go perfectly with eggs - however in this recipe I swapped the mayonnaise for a lighter crème fraîche mousse as to not overpower the truffle with the heavier mayonnaise.

You could also add actual truffle slices but if you don't have access to them then a store bought truffle cream is the perfect substitute.

This is a deliciously elevated and lighter variation to this classic dish.

For 12 portions

6 fresh eggs

2 Tbs crème fraîche

1/8 c whipping cream

Truffle cream

Salt, pepper

Boil the eggs ( start them in boiling water) for 6 minutes, remove and let stand in cold water

Whip the whipping cream to firmly whipped, set aside.

Peel the eggs under cold running water , keeping them in tact. Cut them evenly in half and remove the yolks - place in a bowl.

Smash the egg yolks with a fork together with the crème fraîche, then gently fold in the whipped cream and incorporate all together. Add salt and pepper to taste.

Fill the egg white halves with the yolk mixture and add a generous dollop of truffle cream on top. These can be stored in the fridge until about 30 min before serving- they are better when at room temperature.