It doesn’t have to be Easter to enjoy delicious deviled eggs! Whether you are entertaining or just want a tasty snack that is high in protein, a Deviled Egg recipe is the perfect go-to snack and appetizer. If you’d like a lower calorie deviled eggs recipe we like to substitute guacamole or avocados for the mayonnaise. This should perfectly represent the reason for the celebration in a delicious way. So, get your kitchen ready and prepare for cooking.
How to Make Delicious Smoky Deviled Eggs
Deviled Eggs Ingredients:
1 dozen large eggs
1/4 cup plus 2 tablespoons crème fraîche
3 tablespoons mayonnaise
3 tablespoons finely chopped cornichons
2 tablespoons finely chopped red onion
Salt and freshly ground black pepper
Freshly ground white pepper
1/2 teaspoon pimentón
Deviled Eggs Directions:
- In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
- Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
- Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
- Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.
NOTE: Make Ahead the deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.
Place a couple of Smoky Deviled Eggs on a white plate and sprinkle them with spice.
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