Truffled Egg Salad with Crispy Prosciutto and RITZ Crackers

Truffled Egg Salad with Crispy Prosciutto and RITZ Crackers

INGREDIENTS

5


  • Truffled Egg Salad
  • 5 hard-cooked large eggs, cooled
  • 1-3/4 oz. mayonnaise
  • 1/2 tsp. truffle oil
  • 1/4 tsp. kosher salt, divided
  • 1/4 tsp. lemon juice
  • 1/4 tsp. champagne vinegar

  • Mushroom Mousse
  • 1 Tbsp. canola oil
  • 6 oz. diced button mushrooms
  • 3 oz. medium diced onions
  • 1/2 tsp. minced fresh garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. dried thyme leaves
  • 11 oz. vegetable stock, divided
  • 1/2 oz. powdered gelatin
  • 6 oz. heavy cream, whipped to soft peaks

  • Crispy Prosciutto
  • 1 oz. thinly sliced prosciutto
  • 10 packets RITZ Crackers

Nutrition per serving

  • Calories

    410

  • Total fat

    34 g

  • Saturated fat

    13 g

  • Trans fat

    0.5 g

  • Cholesterol

    240 mg

  • Sodium

    900 mg

  • Carbohydrate

    13 g

  • Dietary fiber

    1 g

  • Sugars

    5 g

  • Protein

    13 g

  • Vitamin A

    15 %DV

  • Vitamin C

    2 %DV

  • Calcium

    8 %DV

  • Iron

    8 %DV

DIRECTIONS

Truffled Egg Salad: Peel eggs and dice into 1/4-inch pieces. Combine mayonnaise, oil, salt, lemon juice and vinegar. Fold in eggs. Refrigerate until ready to use.

Mushroom Mousse: Heat oil in heavy-gauge pot on medium heat. Add mushrooms, onions, garlic, salt and thyme; cover. Sweat until vegetables are tender, stirring occasionally. Add 8 oz. stock; bring to simmer. Cover, remove from heat, and let stand 30 min. Puree mixture, then strain into bowl; discard solids.

Sprinkle gelatin over remaining 3 oz. stock in small bowl. Let stand 5 min. Heat bowl over simmering water until all gelatin is dissolved and mixture reaches 90°F. Stir gelatin mixture into mushroom mixture. Cool in an ice bath.

Gently fold whipped cream into mushroom mixture. Refrigerate until ready to serve.

Crispy Prosciutto: Meanwhile, arrange prosciutto in single layer on parchment paper-lined sheet pan. Bake in 350°F standard oven (or 300°F convection oven) 11 to 13 min. or until crisp. Cool at room temperature until ready to use.

When ready to serve, plate 2 oz. Mushroom Mousse with 2.5 oz. of Truffled Egg Salad in front of the Mousse and 0.20 oz. of Crispy Prosciutto to the right of the Egg Salad. Serve with 2 packets of RITZ Crackers.

Tips

Serving Suggestion:

  • Serve with a garnish of a small green salad.