Hazelnut Mousse Deviled Eggs
Dessert just got a deliciously unexpected upgrade! These Hazelnut Mousse Deviled Eggs combine the creamy richness of hazelnut spread with whipped topping and crushed chocolate graham crackers for a sweet twist on the classic dessert.
Ingredients
4 Eggland's Best Hard-Cooked Peeled Eggs
1/3 cup hazelnut spread
4 oz. cream cheese, softened
1/2 tsp. vanilla
1/2 tub Whipped topping
8 chocolate graham crackers, crushed into crumbs
1/4 cup melted butter
1/4 cup finely chopped pecans
Preparation
- Slice the hard-cooked eggs in half lengthwise and carefully remove the yolks. Set the whites aside on a serving tray.
- In a medium bowl with an electric mixer, beat the egg yolks, softened cream cheese, and hazelnut spread. Add vanilla extract and mix to combine. Mix until smooth and creamy. Using a rubber spatula fold in the whipped topping until well blended and no streaks remain.
- Spoon or pipe the hazelnut filling into the egg whites.
- For the topping, mix the crushed graham crackers, melted butter, and chopped pecans in a small bowl.
- Sprinkle mixture on top of each deviled egg.
- Refrigerate for at least 30 minutes before serving. Best enjoyed cold!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 561 |
| Fat | 45.48 |
| Saturated Fat | 21.14g |
| Cholesterol | 240.46mg |
| Sodium | 273.58mg |
| Carbohydrates | 28.66g |
| Dietary Fiber | 1.32g |
| Protein | 10.34g |
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