Deviled Eggs Three Ways

18 servings
30 min prep time
1 hr total time

Deviled eggs get a flavorful update with the addition of crème fraîche.  Try these three quick & easy recipes at your next party or as a quick snack during the week.  

Ingredients

Classic Crème Fraîche Eggs

6 hard boiled eggs

4 tablespoons Vermont Creamery Crème Fraîche

1 tablespoon Dijon mustard

Dash celery salt

salt & pepper to taste

paprika, optional

Spreadable Goat Cheese & Herb Eggs

6 hard boiled eggs

1/4 cup Vermont Creamery Classic Goat Cheese

1 to 2 tablespoons Vermont Creamery crème fraîche

1 tablespoon finely chopped parsley

salt & pepper to taste

radish slices & parsley sprig, optional

Curry & Chive Eggs

6 hard boiled eggs

4 tablespoons Vermont Creamery Crème Fraîche

1 1/2 teaspoons curry powder

2 tablespoons chopped chives

salt & pepper to taste

chives, optional

Directions

  • STEP 1

    Classic Crème Fraîche Eggs: Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine yolks, crème fraîche, mustard, celery salt, salt and pepper in bowl; mash until smooth. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika if desired.

  • STEP 2

    Spreadable Goat Cheese & Herb Eggs: Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine yolks, spreadable goat cheese, crème fraîche, parsley, salt and pepper; mash until smooth. Spoon or pipe yolk mixture into egg white.  Place parsley sprig and slice of crisp radish on top, if desired.

  • STEP 3

    Curry & Chive Eggs:  Slice hard boiled eggs, and gently remove yolks into a small bowl. Combine crème fraîche, curry powder, chives and salt & pepper in bowl; mash until smooth. Spoon or pipe yolk mixture into egg white Sprinkle with additional chives, if desired.