Dana Treat – Treat Yourself

Change of Plans

Posted June 1, 2008

Deviled Eggs
Makes 12

6 eggs
2 tsp. mustard
3-4 tbsp. creme fraiche
1 tbsp. capers, finely chopped
1-2 tbsp. chives, chopped

Place eggs in a saucepan and then cover with cold water. Add about a tablespoon of white vinegar. Bring to a full boil, then cover and turn off the heat. After 10 minutes, drain and run cold water over the eggs. When cool enough to handle, peel and slice vertically in half.

Scoop all the yolks in to a small bowl and give them a good mash with a fork. Add the mustard, creme fraiche (you can certainly use mayo here instead), and capers. Stir with a soup spoon until everything is well incorporated. If the mixture seems too dry, add a little more creme fraiche.

Using that same soup spoon, carefully fill each of the eggs with the yolk mixture. Garnish with the chives. You can refrigerate this for several hours, but pull out of the fridge about 15 minutes before serving to take the chill off.

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