Ordinary deviled eggs are dressed up for the marvelous occasion thanks to the delightful addition of sumptuous crème fraîche, fresh tarragon, lemon juice, and paprika. Pictured with our Kentucky Hot Brown Tartlets and Fancy Benedictine Canapés.
Crème Fraîche Derby Deviled Eggs
Makes 12
Ingredients
- 6 hard-cooked large eggs, peeled
- 2 tablespoons crème fraîche
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon fresh lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika
- Garnish: paprika
Instructions
- Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
- In a small bowl and using a fork, mash egg yolks. Stir in crème fraîche, mayonnaise, mustard, tarragon, lemon juice, salt, and paprika until smooth. Transfer mixture to a piping bag fitted with an open star tip (Ateco #823). Pipe egg yolk mixture into wells of egg whites. Serve immediately, or place in a covered container and refrigerate for several hours until serving time.
- Just before serving, garnish with paprika, if desired.
