How to Make Deviled Eggs: How You Can Change Them to Make Your Own Plus: Smoked Salmon Crème fraîche Deviled Eggs
Author: Talia Bunting
Recipe type: Appetizer
Prep time:
Total time:
Serves: 24 servings
- 12 hardboiled eggs
- ½ cup of mayonnaise
- 2 tablespoons of crème fraîche
- 1 teaspoon of mustard
- 1 tablespoon of lemon juice
- 2 teaspoons of fresh dill
- dash of tabasco
- kosher salt
- 2 ounces of smoked salmon
- Slice eggs in half and remove yolks to a bowl, reserving the white on a plate.
- Pass yolks through a fine mesh sieve.
- Add in mayo, crème fraîche, lemon juice, mustard, tabasco and dill. Stir to combine. Salt to taste
- Spoon yolk mixture into plastic baggie, snip corner off and pipe into egg white. Garnish with smoked salmon, a bit of crème fraîche and dill.
Recipe by Talia Bunting at https://www.taliabunting.com/how-to-make-deviled-eggs/
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