French Deviled Eggs with Crème Fraîche
These French deviled eggs are beautiful served on their own as part of a cocktail spread, but paired with caviar, they become an unforgettable bite — rich, creamy, and incredibly refined.
Servings: 4 - 6 people
Ingredients
- 6 medium organic eggs
- 2 tablespoons crème fraîche
- 1 teaspoon softened butter
- pinch flaky salt
- freshly cracked black pepper
- 1 teaspoon finely chopped chives
- optional: ¼ teaspoon Dijon mustard
- optional: tiny squeeze fresh lemon juice
For optional garnish:
- additional chives
- tiny dill fronds
- flaky salt
- caviar
Instructions
1. Cook the Eggs
- Bring a pot of water to a GENTLE boil — not a rapid rolling boil. Carefully lower in the eggs and cook 8½–9 minutes for firmer but still creamy yolks.
- Use a strainer spoon to Immediately transfer the eggs to an ice bath. *This step is essential. You want creamy yolks — never chalky ones.
2. Peel and Slice Carefully
- Peel the eggs gently, ideally under lightly running water if needed.
- Slice each egg in half lengthwise using a very sharp knife, wiping the blade clean between cuts for the neatest presentation.
3. Make the Filling
- Carefully remove the yolks.
- Using a fork or very small whisk,(do not use a food processor) gently mash the yolks with a dollop of crème fraîche, touch of dijon mustard, and pinch of kosher salt. If using chopped chives, gently mix in. Go Slowly.
- NOTE: You want just enough crème fraîche to loosen the yolks slightly without turning the mixture into a dip.
- The final texture should be silky, buttery, luxurious, slightly rustic,– Never airy or mousse-like.
4. Fill the Eggs
- Using two small spoons (baby spoons work well here) spoon a very small amount of filling back into each egg. Keep the mound low, smooth, and elegant.
- No oversized swirls. No oversized swirls.No overstuffing.
5. Garnish and Serve
- Finish with finely chopped chives, a tiny dill frond, flaky salt or a small spoonful of caviar for an especially luxurious presentation