Best 7 Deviled Eggs With Creme Fraiche Recipes

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**Deviled Eggs with Crème Fraîche: A Delightful Appetizer with Variations**

Deviled eggs are a classic party appetizer that always delights guests. These stuffed eggs are made with hard-boiled eggs, mayonnaise, mustard, and various seasonings, creating a creamy and savory filling. In this article, we present three tempting recipes for deviled eggs, each with a unique twist to tantalize your taste buds. The first recipe features a classic deviled egg filling, while the second adds a touch of sophistication with crème fraîche and chives. Finally, the third recipe takes a spicy turn with a piquant filling made with jalapeños and paprika. Whether you prefer traditional flavors or crave something more adventurous, these deviled egg recipes are sure to impress your guests and make your next gathering a memorable one.

Let's cook with our recipes!

LUXE TRUFFLE DEVILED EGGS



Luxe Truffle Deviled Eggs image

Provided by Kathy Casey

Categories     Egg     Appetizer     Cocktail Party     Vegetarian     New Year's Eve     Mayonnaise     Engagement Party     Party     Truffle Oil     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 10

1 dozen hard-cooked eggs
Filling
2 tablespoons mayonnaise
2 tablespoons sour cream or crème fraîche
2 tablespoons truffle oil
1/4 teaspoon salt
Topping
Black lava salt
Fresh-cracked black pepper
20 tiny chive flowers (optional)

Steps:

  • Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set 20 egg white halves on a platter, cover, and refrigerate. This recipe uses 12 egg yolks, but only yields enough filling for 20 halves; reserve the extra 4 whites for another use.
  • With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, truffle oil, and salt, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Taste and season accordingly.
  • Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
  • Top each egg half with a tiny sprinkle of black lava salt, a grind of fresh-cracked black pepper, and a chive flower, if using.

DEVILED EGGS WITH CAVIAR



Deviled Eggs with Caviar image

Provided by Patricia Heaton

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

8 large eggs
3 tablespoons mayonnaise
1 tablespoon creme fraiche or sour cream, plus more for topping
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
Sixteen 1/2-inch-long pieces fresh chive

Steps:

  • Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks.
  • Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off.
  • Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive.

DEVILED EGGS WITH CRèME FRAîCHE AND CAVIAR



Deviled Eggs With Crème Fraîche and Caviar image

Provided by Amanda Hesser

Categories     easy, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 eggs
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives, plus 2 chives for garnish
Kosher salt
Freshly ground black pepper
Cayenne pepper
2 tablespoons osetra caviar

Steps:

  • Place eggs in a small pan, and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.
  • Place still-warm yolks in a small bowl, and mash with a fork. Add crème fraîche, mustard and finely sliced chives, and continue mashing until very smooth. Season to taste with salt, pepper and cayenne. Cut remaining chives into pieces 1/2 inch long.
  • Using a pastry bag with a small ( 1/4 inch) round tip, pipe the mixture into the cavity of each white, filling it completely and making a small walnut-size mound above the white. At the picnic, spoon a little caviar on top of each egg and garnish with pieces of sliced chive.

DEVILED EGGS



Deviled Eggs image

We've updated deviled eggs, a staple of childhood picnics and family reunions. These modern versions are tasty alternatives to the mayonnaise-and-paprika standby.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 1 dozen eggs (2 dozen halves)

Number Of Ingredients 9

12 hard-boiled eggs
Coarse salt and freshly ground black pepper
3 tablespoons Homemade Mayonnaise, or prepared
1 teaspoon curry powder
1/2 cup roughly chopped fresh basil leaves
3 tablespoons Homemade Mayonnaise, or prepared
3 tablespoons creme fraiche
2 teaspoons Dijon mustard
4 cornichons, minced (about 1 tablespoon)

Steps:

  • Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
  • Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
  • Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
  • Add creme fraiche, mustard, and cornichons to last bowl of yolks; mix. Season with salt and pepper.
  • Fill eight reserved egg-white halves with each filling; serve.

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

These deviled eggs are nicely flavored with a tang of mustard and a spark of sweetness from pickle relish. We served them at the wedding reception of my daughter, Katherine Beth, and Patrick Althouse.

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 6 dozen.

Number Of Ingredients 8

36 hard-boiled large eggs
1 package (8 ounces) cream cheese, softened
1-1/2 cups mayonnaise
1/3 cup sweet pickle relish
1/3 cup Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika and sprigs fresh parsley, stems removed

Steps:

  • Slice eggs in half lengthwise; remove yolks and set yolks and whites aside. , In a large bowl, beat cream cheese until smooth. Add the mayonnaise, relish, mustard, salt, pepper and reserved yolks; mix well. Stuff or pipe into egg whites. Garnish with paprika and parsley. Refrigerate several hours before serving.

Nutrition Facts : Calories 172 calories, Fat 15g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 254mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SCRAMBLED EGGS FRAICHE



Scrambled Eggs Fraiche image

This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.

Provided by TnM

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 8

3 eggs
2 tablespoons minced fresh parsley
1 teaspoon ground black pepper
½ teaspoon kosher salt
½ teaspoon ground white pepper
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons creme fraiche, divided

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
  • Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.

Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g

CREAMY DEVILED EGGS



Creamy Deviled Eggs image

A cool, creamy ranch and cream cheese mixture with onion and pickle is the filling for these delicious deviled eggs. Omit the onion and pickle, if desired -- they're tasty either way!

Provided by Robin Gibson

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     No Mayo Deviled Egg Recipes

Time 45m

Yield 12

Number Of Ingredients 5

12 eggs
⅓ cup Ranch-style salad dressing
½ (8 ounce) package cream cheese, softened
½ cup chopped onion
1 dill pickle, finely chopped

Steps:

  • Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
  • Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 1.8 g, Cholesterol 198.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 231.1 mg, Sugar 1 g

Tips:

  • Use the freshest eggs possible: Older eggs will have a less vibrant flavor and texture.
  • Hard-boil the eggs perfectly: Overcooked eggs will be dry and crumbly, while undercooked eggs will be runny and unsafe to eat.
  • Cool the eggs thoroughly before peeling: This will help to prevent the shells from sticking to the eggs.
  • Use a sharp knife to cut the eggs in half: This will help to create a clean cut and prevent the eggs from crumbling.
  • Remove the yolks carefully: Use a small spoon to scoop out the yolks, being careful not to break the whites.
  • Mash the yolks until smooth: Use a fork or potato masher to mash the yolks until they are completely smooth.
  • Season the yolks with salt, pepper, and other desired seasonings: Start with a small amount of seasoning and add more to taste.
  • Fold the yolks back into the whites: Use a gentle touch to fold the yolks back into the whites, being careful not to overmix.
  • Chill the deviled eggs before serving: This will help to firm them up and make them easier to eat.

Conclusion:

Deviled eggs are a classic appetizer that is loved by people of all ages. They are easy to make and can be customized to your own taste. With a few simple tips, you can make the perfect deviled eggs that will be the hit of your next party.

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