Thursday 23 February 2012

Egg Mousse

Another very simple recipe that can be made in a jiffy. This dish requires no baking and is best served chilled making it a great dish to serve in summers. 
Make your own variations and substitute eggs for boiled chicken or flaked fish. For a more healthier option substitute half of the mayo with hung curd.
To serve the mousse turned out, rinse inside of dish with cold water before putting in mixture. When set, run knife round edge before unmoulding on to inverted plate. Serves well with Garlic bread or a fruit salad.

6 hard boiled eggs
1 cup Mayonnaise
3/4 cup cream
Salt and Pepper to taste
4 tsps gelatin (soaked in 12 tsp water and leave to set)
1/2 cups milk
1/2 cups water
1 tbsp cornflour
1/2 tsp mustard

Cook the milk, water and cornflour till thick..
Take off heat and cool.
Mix or process together the sauce, eggs, mayonnaise and cream . 
Season to taste.
Melt the set gelatin on a double boiler till it melts.
Add the gelatin to the eggs mixture and mix well.
Pour in a prepared mould.
Chill till set for 4 - 6 hours.
Unmould into center of a big platter.
 Garnish with vegetables.
Keep chilled till time to serve.

Print this Recipe


  1. Looks yumm. I wish I can eat eggs and try my hands at it...

  2. Looks marking this since my husband loves eggs :-)