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
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.