Deviled Eggs



Deviled eggs are easy elegance for any gathering.  Start with a basic recipe and then customize as you like–capers, herbs, paprika, pickles 


12 eggs

1T Dijon mustard

2 T mayonnaiser

1/8 C creme fraische

1/4 C sour cream

1/2 t vinegar

1 T capers*

1/4 t hot sauce*

1/4 t Worcestershire  sauce

Parsley leaves[optional]

Bacon crisps and paprika right before serving


Bring eggs to boil and then cover and set aside for 10 minutes. Drain and place in ice water for 15 minutes.

In medium bowl combine mayonnaise, creme fraische, mustard, sour cream,  vinegar, capers, hot sauce, worcestshire sauce and mix. Adjut seasoning.

Cut eggs in half length wise. Place yolks in sauce bowl and mash with fork until creamy. Transfer mixture to whites . Add parsley leaf to each.

Serve with paprika and bacon crumbles or cover container and refrigerate until ready to serve.


*I also have used diced green olives or diced shallots in place of capers.

*I use jalapenos diced or more hot sauce if it is just for our family.

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