Description
Creamy, herb-topped deviled eggs made for Thanksgiving gatherings. Easy to prep ahead and garnished with seasonal flair.
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp crème fraîche (or soft cream cheese)
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp ground black pepper
- Fresh sage or thyme (garnish)
Instructions
- Boil the eggs, let them cool, peel and slice in half.
- Remove yolks and place in a bowl.
- Mix yolks with mayo, mustard, lemon juice, crème fraîche, salt, pepper, and paprika until fluffy.
- Pipe into whites and garnish with fresh herbs.
Notes
- Boil and peel your eggs ahead of time for easy assembly.
- Use a star piping tip for a decorative finish.
- Add fresh sage, thyme, or chives for garnish.
- Store in a covered container in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Method: Boiled
- Cuisine: American