Tasting Table Traditional Deviled Eggs

By lorik

Ingredients

• 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

Preparation

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.