Summer Treat With a Twist – French Deviled Eggs
April 19, 2013
At our rural Vermont home we raise ducks and chickens. When spring and summer hits, the birds start laying eggs again. We always end up having way too many eggs on hand, so when we’re invited to cookouts or holiday events, I almost always choose to bring deviled [email protected]
The traditional deviled egg recipe that I use calls for mayonnaise and yellow mustard. But I also like this French Deviled Egg recipe. It’s a little bit different, using a combination of creme fraiche and Dijon mustard. Creme fraiche is French for soured cream. It’s a heavy cream that has been soured and thickened. It is similar to sour cream, but it is a bit thicker and not as sour. You will find it in a little tub in the dairy section of your grocery store. If your store has a specialty cheese section where you can buy the more expensive cheeses, look there first.
French Deviled Eggs
- 6 eggs
- 4-5 tbsp creme fraiche
- 3 baby gherkins
- 1 tbsp Dijon mustard
- Hard boil the eggs.
- Peel the eggs and rinse them. Slice each hard boiled egg in half. Scoop out the yolk and put it in a bowl.
- Mash the egg yolks with a fork.
- Very finely chop each baby gherkin.
- Mix the chopped baby gherkins, the mashed egg yolks, the creme fraiche, and the Dijon mustard well.
- Adjust the quantity of creme fraiche and Dijon mustard as needed until you have the right consistency of the deviled egg filling.
- By the teaspoonful, spoon the deviled egg filling into the half egg white.
- Sprinkle the tops of each egg with paprika.
- Refrigerate until needed.
The next time you are invited on a picnic, to a barbecue or are asked to bring a dish for a family event, surprise them with the slightly different taste of French deviled eggs.