Eggs with Ham Mousse, an elegant and refined appetizer, perfect to impress your guests without spending hours in the kitchen. Ideal for a buffet, brunch, or as an appetizer for a special dinner.
Its preparation is surprisingly simple, but the result is a refined and low-effort dish, which will delight everyone, both adults and children.
Let’s see together how to make the recipe for Eggs with Ham Mousse,. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3.5 oz cooked ham
- 2.5 oz cream cheese (like Philadelphia)
- 1 tbsp milk (or cream)
- chives
- arugula
- salt
- pepper
Tools
- 1 Saucepan
- 1 Blender
- 1 Piping Bag
Steps
First, boil the eggs in boiling water for about 9-10 minutes from the start of the boil to obtain hard-boiled eggs with a well-set yolk. Immediately pass them under cold water or immerse them in a bowl of ice water: this step will help stop the cooking and make shell removal easier.
Once cooled, gently peel and cut them in half lengthwise. Carefully remove the yolks and set them aside.
In a food processor, combine the chopped cooked ham, cream cheese (I use Philadelphia), chives, and the hard-boiled yolks.
Blend all ingredients until you get a smooth and homogeneous cream. If the mousse is too thick, you can add a tablespoon of milk (mayonnaise) or cream to soften it slightly. Taste the mousse and adjust salt and pepper to your liking. However, keep in mind that the ham is already salty, so don’t overdo it.
Transfer the ham mousse into a piping bag with a star or plain nozzle (or simply use a teaspoon) and gently fill the cavities of the egg whites.
Arrange the stuffed eggs on a serving platter. Garnish, as desired, with a fine chop of chives or arugula. Here are the Eggs with Ham Mousse ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Eggs with Ham Mousse in the refrigerator for 1-2 days, sealed in an airtight container. I do not recommend freezing.
Tips and Suggestions
– If you don’t have a mixer, you can finely chop the ham with a knife (or with a mezzaluna) and then mash all the ingredients with a fork until you get a creamy mixture.
– The stuffed eggs can be prepared a few hours in advance and stored in the refrigerator, covered with cling film, until ready to serve. Take them out of the fridge ten minutes before to enjoy them at their best.
– Serve the eggs with toasted bread croutons or fresh arugula leaves.
– Serve the eggs with toasted bread croutons or fresh arugula leaves.
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FAQ
How to make perfect hard-boiled eggs?
To get hard-boiled eggs with a well-cooked but not greenish yolk, place the eggs in a pot, cover completely with cold water, and bring to a boil. From the moment it boils, count 9-10 minutes. Then, drain and immediately pass under cold water to stop the cooking and make shell removal easier.
What type of cheese to use for the mousse?
Generally, spreadable cheese (like Philadelphia or robiola) or ricotta is used for their creamy texture and neutral flavor that pairs well with ham. You can also experiment with other fresh cheeses, as long as they do not have an overly dominant flavor.
How can I make the mousse creamier or more compact?
For a creamier mousse, you can add a tablespoon or two of mayonnaise, cooking cream, or milk. If the mousse is too liquid, you can add some finely grated Parmesan to thicken it.
Can I prepare the ham mousse in advance?
Absolutely yes! You can prepare the mousse a few hours in advance and store it in the refrigerator in an airtight container. I recommend preparing the hard-boiled eggs just before serving or, if you prepare them in advance, keep them whole and peel them only when needed to maintain freshness.
