This classic appetizer is making a comeback, and you can find it in many restaurant menus. Chef Chris Shaften, from Krafty Kitchen and Bar in Kelowna, shows us how easy it is to make.
24 eggs, hard boiled
1/2 cup shallots
2 cloves garlic
3/4 cup smooth mustard
5 tbsp mayonnaise
1 cup chevre
80 g creme fraiche
salt, to taste
Remove shell from eggs and cut eggs in half lengthwise. Place egg yolks in a bowl and reserve egg white halves until ready to assemble.
Add egg yolks, shallot, garlic, mustard and mayo to a food processor and process until smooth.
Add in chevre and crème fraiche, and process again onto a fine paste.
Add salt to taste.
Put mixture into a piping bag and pipe into reserved cooked egg white halves.
If using mixture later, keeps for 3 days in refrigerator.
