Egg Chow / “Express” eggs stuffed with “mousse de foie gras”


“EXPRESS” eggs stuffed with “mousse de foie gras”

  • Cut “Express” eggs in half lengthwise
  • Remove yolk and blend in “fois gras mousse” and sour cream, chopped parsley, salt and pepper to taste.
  • Optional: add cognac 15 mL to mixture and blend until smooth and creamy
  • Use a pastry pouch with tip in the form of a “rosette” to fill and distribute the mixture into the egg whites, ending in a flourish creating a dome; if you do not own a pastry pouch, fill in egg whites with a teaspoon.
  • Refrigerate until serving time.


  • 12 «Express» eggs
  • 50 g «foie gras mousse » (¼ cup)
  • 50 g sour cream (¼ cup)
  • 30 ml chopped parsley (1 tablespoon)
  • 50 g lean ham, chopped (¼ cup)
  • Salt and pepper to taste
  • Suggestion : 15ml Cognac (1 tablespoon)
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