- 24 hard-boiled eggs, shelled
- 7 ounces [200 g] liver pate mousse
- 1 tablespoon [15 mL] sour cream
- 2 tablespoons [30 mL] freshly chopped parsley
- 3 fresh or canned truffles, finely chopped
- Salt and pepper, to taste
- Cognac, to taste
- 48 slices truffles
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- Halve cooled shelled hard-boiled eggs lengthwise.
- Remove then transfer egg yolks into a bowl; mix together with liver pate mousse, sour cream, freshly chopped parsley and finely chopped truffles.
- Salt and pepper mixture to taste before mixing in enough Cognac, 1 tablespoon [15 mL] at a time, to get a smooth light paste.
- Use a pastry bag with a fancy end or two spoons to fill egg white halves with mixture shaping a nice tip in the middle of each.
- Garnish each stuffed egg half with a slice of truffle.
- Refrigerate stuffed eggs until really cold before serving.
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