New This Month

Deviled Eggs with Creme Fraiche

This classic finger food is always welcome on a party buffet table.

  • Servings: 8

Source: Martha Stewart Living, July 2001


  • 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


  1. 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.

  2. 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.

  3. 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.

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