Deviled Eggs Three Ways
Servings:
18
prep time:
30 mins
cook time:
30 mins
Total time:
1 hour 0 mins
Ingredients
CLASSIC CREME FRAICHE EGGS
-
6 hard boiled eggs
-
Vermont Creamery Crème Fraîche
4 tablespoons
-
1 tablespoon Dijon mustard
-
Dash celery
-
salt salt & pepper to taste
-
paprika, optional
SPREADABLE GOAT CHEESE AND HERB EGGS
-
6 hard boiled eggs
-
Vermont Creamery Classic Goat Cheese
¼ cup
-
Vermont Creamery Crème Fraîche
1 tablespoons
-
1 tablespoon finely chopped parsley
-
salt & pepper to taste
-
radish slices, parsley sprig, optional
CURRY & CHIVE EGGS
-
6 hard boiled eggs
-
Vermont Creamery Crème Fraîche
4 tablespoons
-
1 ½ teaspoons curry powder
-
2 tablespoons chopped chives
-
salt pepper to taste
-
chives, optional
Directions
- Classic Crème Fraîche Eggs: Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine yolks, crème fraîche, mustard, celery salt, salt and pepper in bowl. mash until smooth. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika if desired
- Spreadable Goat Cheese & Herb Eggs: Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine yolks, spreadable goat cheese, crème fraîche, parsley, salt and pepper; mash until smooth. Spoon or pipe yolk mixture into egg white. Place parsley sprig and slice of crisp radish on top, if desired.
- Curry & Chive Eggs: Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine crème fraîche, curry powder, chives and salt & pepper in bowl; mash until smooth. Spoon or pipe yolk mixture into egg white Sprinkle with additional chives, if desired.
