Mudd Foot Farms Foie Deviled Eggs from Nicholson's

Mudd Foot Farms Foie Deviled Eggs
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.