Smoky Deviled Eggs

Smoky Deviled Eggs

Smoky Deviled Eggs

September 20, 2018
: 8 servings

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Ingredients
  • 1 dozen large eggs
  • Ice cubes
  • 1/4 cup plus 2 tablespoons crème fraîche
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped cornichons
  • 2 tablespoons finely chopped red onion
  • Kosher salt and freshly ground black pepper
  • Freshly ground white pepper
  • 1/2 teaspoon smoked paprika
Directions
  • Step 1 In a large saucepan, cover the eggs with cold water and bring to a boil over high heat.
  • Step 2 Boil for 1 minute.
  • Step 3 Remove the saucepan from the heat, cover and let stand for 10 minutes.
  • Step 4 Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells.
  • Step 5 Add ice cubes to the pan and let stand until the eggs are cool.
  • Step 6 Drain and peel the eggs.
  • Step 7 Halve the eggs lengthwise.
  • Step 8 Gently remove the yolks and transfer them to a food processor.
  • Step 9 Add the crème fraîche and mayonnaise and process until smooth.
  • Step 10 Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
  • Step 11 Arrange the egg-white halves cut side up on a serving plate.
  • Step 12 Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture.
  • Step 13 Sprinkle with the smoked paprika and serve.

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