12 eggs 1TB Mustard Dijon 1Tb minced shallot 1/4 Cup Cream 6oz Foie Gras Salt & pepper to taste
Boil the eggs to hard and clean, chop in half remove egg yolk. Render at low heat the foie gras until almost gone (foie gras is mostly fat and will melt) In a food processor combine all ingredients and process until smooth, if needed add more cream.
Pipe the filling into the egg white halves. Garnish dish with your choice of garnishes.