Easy Deviled Eggs Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
12 Servings
Ingredients
  • 6 eggs, rinsed and dried
  • 3 tablespoons crème fraîche
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • 12 small dill fronds, for topping
Directions
  1. Add the eggs to a small saucepan and cover with water. Water should cover the eggs by 1 inch. Bring to a boil over medium-high heat, then remove from the heat and cover for 10 to 12 minutes.
  2. Immediately remove the eggs from the hot water and place them into a bath of ice and water. Allow the eggs to cool completely, about 5 minutes.
  3. Once cooled, remove the egg shells and slice in half lengthwise. Remove the yolks and place into a small bowl.
  4. Mash the yolks with a fork until very finely mashed, then add mayonnaise, crème fraîche, Dijon, and salt, and stir vigorously to combine into a smooth, creamy filling. Add more salt to taste, if desired.
  5. Spoon or pipe the filling into the empty egg halves until all 12 halves are filled. Crack black pepper on top of filling, then top with dill fronds to serve.