Deviled Eggs

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Gourmandise Deviled Eggs

Deviled Eggs

Course: Appetizers
Author: Clémence Gossett
The only devilish thing about a deviled egg is overcooking them; follow our 10-minute guide for perfectly hard-boiled eggs. This recipe is quick, fresh and simple to assemble, especially if you cook a few extra eggs and place them in the fridge in case your guests plunder your stash. Plan on 4 pieces per person for your next party, but don’t be surprised if your guests ask for more (in which case you hand them an apron and this recipe).
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  • 12 Eggs
  • 1/2 cup Plain yogurt
  • 2 Tbsp Creme fraiche
  • 1 Tbsp Dijon mustard
  • 2 tsp Lemon juice
  • 1/2 to 1 tsp Salt
  • Pinch Freshly ground black pepper
  • 2 tsp Paprika
  • 2 Tbsp Freshly minced chives
  • 1 Tbsp Freshly minced dill


  • Place the eggs in a pot filled with water. Bring to a boil and turn the heat off, leaving the eggs in the pot for 10 minutes. Remove and place in cold water to cool.
  • Remove the shells and slice the eggs in half, lengthwise and scoop out the yolks.
  • Stir the yolks with the other ingredients, reserving the chives for garnish.
  • Place the contents of the yolks in a piping bag or heavy duty ziplock bag and evenly distribute the filling in the half shells of each egg white. Garnish with chives.