I generally use home made crème fraiche in place of mayonnaise when I make deviled eggs. It gives the deviled eggs a fresh tangy flavor.
Makes 1 dozen
12 hard boiled - eggs
Salt and freshly ground black pepper
Smoked Salmon Deviled Eggs with Caviar
3 ½ tablespoons of crème fraiche
1 tablespoon of lemon Juice
2 teaspoons of chives
3 oz of wild Alaskan smoked salmon, finely chopped
Caviar - choose your favorite
Lemon wedges
White pepper
Fresh Herb Deviled Eggs
3 ½ tablespoons of crème fraiche or mayonaise
½ - 1 teaspoon of whole grain mustard
¼ - ½ teaspoon of champagne vinegar
1 teaspoon of chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme, plus sprigs for garnish
1 teaspoon finely chopped fresh chives, plus snipped chives for garnish
Curried Deviled Eggs
3 ½ tablespoons of mayonnaise or crème fraiche
½ - ¾ teaspoon of curry powder
salt
Method:
Peel hard boiled eggs and cut lengthwise. Gently remove yolks with a spoon. Using three medium size bowls, place 4 yolks in each bowl and mash yolks with a fork. Set egg whites aside for the time being.
Add crème fraiche, lemon juice, smoked salmon, chives to the first bowl. Season with fresh cracked white pepper. Taste mixture to see if it needs salt and adjust seasoning. Fill four reserved egg-whites halves with the salmon filling and top with your favorite caviar.
Place crème fraiche in second bowl with egg yolks and stir in vinegar, and mustard. Season with salt and pepper to taste. Stir in fresh herbs. Fill four reserved egg-white halves with filling and garnish with herbs.
In the third bowl add mayonnaise and curry powder, salt to taste and stir to combine. Fill four reserved egg-white halves with curry filling and serve.
Note: Because you follow an organic lifestyle, Organic Authority recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.
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