DEVILED EGGS WITH CREME FRAICHE

Deviled Eggs with Creme Fraiche image

Deviled Eggs with Creme Fraiche is a classic finger food, and is always welcome on a party buffet table.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Deviled Egg Recipes

Number Of Ingredients 9

Previous Next

Ingredients

6 large eggs
2 tablespoons mayonnaise
2 tablespoons creme fraiche
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
2 chives, finely chopped
1/2 tablespoon fresh flat-leaf parsley, finely chopped
1/2 tablespoon fresh tarragon, finely chopped
1 small bunch bronze fennel or dill

Steps:

Place eggs in a saucepan. Completely cover with cold water. Bring to boil over medium-high heat. Boil 2 minutes; let them for twelve minutes. Rinse with cold water to stop cooking. Cool completely. Peel; slice in half crosswise; separate yolks from whites. Trim bottom of whites so they don't wobble. Set aside.
Place yolks in a sieve over a medium bowl; press through with a spoon. Mix in mayonnaise, creme fraiche, and Dijon; season with salt and pepper. Transfer to a pastry bag fitted with a medium star tip (Ateco #35). Pipe into egg-white cups; set aside.
In a small bowl, combine chopped chives, parsley, and tarragon. Snip some fennel or dill over eggs; arrange remaining fennel or dill on serving plate, and place eggs on top. Garnish egg with chopped herb mixture, and serve.

*** Explore more Deviled Eggs With Creme Fraiche Recipes »

Comment
Leave a comment

Eulalia Bartolome

eulalia_b@hotmail.fr

Perfect recipe! I've made these deviled eggs multiple times and they always turn out great.

Tanya Davis

tanya.davis83@hotmail.com

I made these for a potluck and they were a hit. Everyone loved them.

dan soja official

official@yahoo.com

I added a little bit of horseradish to the filling for a little kick. It was delicious!

Rewan Muhamed

r84@gmail.com

These eggs were so easy to make and so delicious! I will definitely be making them again.

Naheed khan

k-n91@yahoo.com

I've tried many deviled egg recipes, but this one is my favorite. The combination of flavors is perfect.

Brian Kuney

kuney_b@yahoo.com

Love this recipe. The creme fraiche gives the deviled eggs a light and fluffy texture.

billal Shak

shak_billal@yahoo.com

These deviled eggs are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and they still taste great.

Gaya Parshad

p-gaya@gmail.com

I made these for my Easter brunch and they were a huge hit. Everyone raved about them.

Gary Cook

cookgary52@hotmail.com

These are the best deviled eggs I've ever had, and I've tried a lot of recipes. Thanks for sharing!

Gabe Hazelton

hazeltong@yahoo.com

I'm allergic to paprika, so I used a little bit of garlic powder instead. Still turned out great.

Rambabu Mahra

m_rambabu32@hotmail.fr

I added a little bit of smoked salmon to the filling, and it was delicious. Highly recommend!

Saumu Bakari

b.saumu@gmail.com

My first time making deviled eggs, and they turned out great. Followed the recipe exactly, and they were perfect.

Lori Tijerina

lori-t@hotmail.co.uk

I'm not a huge fan of deviled eggs, but I tried these at a friend's house and was blown away. I had three!

Terrel Hall

terrel_hall61@hotmail.com

I've made deviled eggs many times before, but this recipe is by far the best. The creme fraiche adds a richness and creaminess that really takes them to the next level.