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Tasting Table Traditional Deviled Eggs


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Tasting Table Traditional Deviled Eggs 0 Picture


  • 12 eggs, hard cooked
  • 1/3 cup mayonnaise
  • 1/4 cup crème fraiche
  • 1 Tbsp white vinegar
  • 3/4 tsp kosher salt
  • 3/4 tsp Dijon mustard
  • Paprika


Servings 2
Adapted from tasting


Step 1

Pop the yolks out of 24 egg halves (from 1 dozen hard-boiled eggs). Use a fork to mash the yolks until fine, then stir in ⅓ cup of mayonnaise, ¼ cup of crème fraîche, 1 tablespoon distilled white vinegar, ¾ teaspoon kosher salt and ¾ teaspoon Dijon mustard. Scoop the filling into the egg-white halves. Sprinkle with sweet paprika. Serve.

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