Truffled Egg Salad with Crispy Prosciutto and RITZ Crackers




  • Truffled Egg Salad

  • 5hard-cooked largeeggs, cooled
  • 1¾ oz.mayonnaise
  • ½ tsp.truffleoil
  • ¼ salt, divided
  • ¼ tsp.lemon juice
  • ¼ tsp.champagnevinegar

  • Mushroom Mousse

  • 1 Tbsp.canola oil
  • 6 oz.diced buttonmushrooms
  • 3 oz.medium dicedonions
  • ½ tsp.minced freshgarlic
  • ½ salt
  • ¼ tsp.dried thyme leaves
  • 11 oz.vegetablestock, divided
  • ½ oz.powdered gelatin
  • 6 oz.heavy cream, whipped to soft peaks

  • Crispy Prosciutto

  • 1 oz.thinly slicedprosciutto
  • 10 packetsRITZ Crackers

Nutrition per serving

Calories410 Total fat34 gSaturated fat13 gTrans fat0.5 gCholesterol240 mgSodium900 mgCarbohydrate13 gDietary fiber1 gTotal Sugars5 gProtein13 gVitamin A15 %DVVitamin C2 %DVCalcium8 %DVIron8 %DV
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.


Serving Suggestion:

Serve with a garnish of a small green salad.

© Mondelēz International group