Deviled Eggs Recipe
Oh how I love this deviled eggs recipe. It is inspired by our experience at The Spotted Pig. Their deviled eggs are truly melt in your mouth perfection. The two key elements to these deviled eggs are the creme fraiche and topping of good olive oil. Yes, it makes them sound very hoity toity, but I’m fine with that as long as I have some delicious deviled eggs to devour.
Recipe: Deviled Eggs
1 1/2 tablespoon creme fraiche
4 tablespoons mayonnaise
1 teaspoon champagne vinegar (If you don’t have champagne vinegar white wine vinegar works just as well)
1 1/2 teaspoon dijon mustard
1/4-1/2 teaspoon salt (I would start with 1/4 and taste the mixture to see if you want it saltier)
2 teaspoon chives, minced (topping)
Sea salt, sprinkling (topping)
Drizzle of good olive oil (topping)
Boil water in a medium sized pot. Once the water gets to a low boil, carefully place eggs in pot. Cook the eggs for 9 minutes. Place the cooked eggs in a bowl that has ice water in it. This cools the eggs down quickly and makes for easier peeling. Once the eggs are cool enough to handle, peel them.
Cut the eggs in half, scoop out the yolk and place the yolks in a bowl. Place the whites on a plate.
In the bowl of yolks, combine the creme fraiche, mayonnaise, vinegar, dijon, and salt. I suggest using an electric mixer so the ingredients fully incorporate and become smooth.
Using a spoon or a piping bag, fill each egg white center with a tablespoon or two of the yolk mixture. Top the mixture with a few pieces of chives.
Cover the eggs and refrigerate for at least 1 hour. When ready to serve, top with a drizzle of good olive oil and a sprinkling of sea salt.
*Optional: You can also crisp us some prosciutto in a pan and sprinkle that on top for a meaty, crispy component.