April Bloomfield'S Deviled Eggs Recipe

1. 1

   Fill a medium pot at least halfway with water and bring to a boil over high heat. Use a slotted spoon to gently place the eggs in the water, and cook them for 10 minutes (set a timer). Drain the eggs and run them under cold water until they're fully cool.

2. 2

   Lightly tap each egg against the counter to crack the shell all over, then peel them and pat them dry. Halve them lengthwise with a sharp knife.

3. 3

   Scoop the yolks into a small food processor. Add the mayonnaise and blend until smooth, then add the vinegar, creme fraiche, and mustard and blend again. Have a taste and season with salt.

4. 4

   For really pretty eggs, feed the mix into a pastry bag (alternatively, you can jerry-rig one with a large resealable plastic bag; snip off a corner before piping).

5. 5

   Pop it into the fridge for 30 minutes. Put the egg whites on a plate, cover with plastic wrap, and put them in the fridge as well. Pat the whites dry with a kitchen towel and pipe or spoon an equal amount of the yolk mixture into each white. Top each one off with a sprinkle of the chives and chervil and a dusting of cayenne or paprika. If you like, add a sprinkle of sea salt and a drizzle of olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.