Smoky Deviled Eggs

1. 1

   In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute.

2. 2

   Remove the saucepan from the heat, cover and let stand for 10 minutes.

3. 3

   Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells.

4. 4

   Add ice cubes to the pan and let stand until the eggs are cool.

5. 5

   Drain and peel the eggs.

6. 6

   Halve the eggs lengthwise.

7. 7

   Gently remove the yolks and transfer them to a food processor.

8. 8

   Add the creme fraiche and mayonnaise and process until smooth.

9. 9

   Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.

10. 10

    Arrange the egg-white halves cut side up on a serving plate.

11. 11

    Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture.

12. 12

    Sprinkle with the pimenton and serve.

No additional tips available.