Dirty Deviled Eggs

By tjm01

Ingredients

• 12 large eggs
• 2/3 cup creme fraiche or sour cream
• 1 tsp. Dijon mustard
• 3/4 tsp. finely grated lemon zest
• 1/3 cup finely chopped black or green olives
• Coarse salt and freshly ground pepper
• Garnish: 24 thin black or green olive slices

Preparation

Step 1

Place eggs in a large pot and cover with cold water by 1". Bring to a boil. Immediately remove from heat and let stand, covered for 13 minutes. Drain & run under cold water to cool.
Peel eggs, slice a bit of the white off each short side so they can sit flat. Halve crosswise and remove yolks. Mash yokes with creme fraiche, mustard and lemon zest. Pass through a sieve. Stir in olives. Season with salt and pepper. Spoon or pipe yolk mixture into hollow of each egg white. Garnish each egg with an olive slice.