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
  1. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  2. 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.
  3. Just before serving, garnish with paprika, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/creme-fraiche-derby-deviled-eggs/