Difficulty:[usr 4]
There are many ways to stuff hard-boiled eggs. In Périgord, we like to use leftover chicken or ham, crickets, minced porcini mushrooms with garlic, or even, as here, a little truffled foie gras.
Hard-boil the eggs. Drain them and peel them. When they are very cold, decap them and gently remove the yolks with a small spoon.
Crush the foie gras with a fork in a bowl. Add the hard-boiled egg yolks, parsley and chervil. Salt and pepper. Reduce everything to a homogeneous paste and stuff the whites with this mixture.
Beat the egg whites in a deep plate. Heat some fat in a skillet. Dip each stuffed egg in the egg white, then immediately place them in the pan. Flip them in the hot fat so that they brown on all sides. Drain them, season with pepper and serve immediately as a warm starter.
If you prefer a "lean" deviled egg preparation, mash the yolks (once hardened) with chopped herbs, a pinch of garlic, a little milk cream and 2 cooked and chopped porcini mushrooms. Serve them with tomato sauce.
Regional cuisines of France. Sylvia Richard. Editions du Fanal
