Crème Fraîche Deviled Eggs
Creamy, Tangy, Perfect: Crème Fraîche Deviled Eggs
If holiday appetizers had a VIP list, these Crème Fraîche Deviled Eggs would be at the top. Velvety, tangy, and finished with a bright pop of Salty Provisions HOT SALT, they’re a small bite with a big personality.
The crème fraîche adds an elevated creaminess, while the heat from our signature blend brings the perfect amount of kick.
Easy to make, stunning to serve — this is the deviled egg upgrade you didn’t know you needed.
Ingredients
6 large eggs
3 Tbsp crème fraîche (substitute with sour cream if needed)
1 ½ tsp Dijon mustard
1 tsp fresh lemon juice
1 Tbsp finely chopped chives (plus extra for garnish)
½ tsp HOT SALT (and a sprinkle for garnish)
Directions
Prepare the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a gentle boil, then lower the heat and simmer for 10 minutes.
Transfer to an ice bath and let cool completely before peeling.
Mix the Filling
Slice the eggs in half lengthwise and carefully remove the yolks.
In a bowl, mash the yolks until smooth. Add crème fraîche, Dijon mustard, lemon juice, and chives. Mix until creamy.
Season lightly with black pepper and a pinch of HOT SALT (the salt will enhance the tangy crème fraîche).
Fill the Eggs
Spoon or pipe the filling back into the egg whites.
Sprinkle lightly with smoked paprika (optional).
Finish with Salt & Garnish
Just before serving, add a delicate pinch of HOT SALT on top of each egg for crunch and a clean, briny pop.
Garnish with extra chives.
