Crème Fraîche Deviled Eggs
Ingredients:
6 large eggs
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
sea salt (to taste)
3 tablespoon crème fraîche
2 teaspoon fresh chives (chopped)
1/4 cup (1 oz.) roquefort cheese (crumbled)
Deviled eggs are a timeless and crowd-pleasing appetizer that never fails to impress at gatherings and parties. With their creamy texture and delicious flavor, deviled eggs are the perfect combination of simplicity and elegance. In this blog post, I will share Melissa’s deviled eggs recipe with a twist that will elevate this traditional dish to a new level. Prepare for a delectable treat that will leave your taste buds craving more!
Bon appétit!
Instructions:
In a medium saucepan, place the eggs and cover with cold water. Bring to a boil over medium-high heat; once it is boiling, remove from heat, cover the pan, and let sit for 9 minutes.
When the 9 minutes are up, add them to a bowl of water and ice. Once the eggs are cool ( I left mine in the iced water for 5 minutes ), crack the shell and peel the eggs. Halve the eggs and remove the yolks; using my clean hands was the easiest way.
Mash the yolks and add the crème fraîche, mayonnaise, mustard, and salt; combine and follow by adding the chopped chives.
Spoon the mixture in the egg whites and top with the Roquefort and additional chives to serve. Enjoy!