Elegantly Simple Deviled Eggs
Serves: 12
Ingredients
Water and dash of white wine vinegar for boiling
½ C crème fraîche
1 tsp freshly squeezed lemon juice
½ t unrefined sea salt
1 dash each of white pepper and cayenne pepper
½ bunch chives, chopped fine and snipped into ½” lengths for garnish
½ head radicchio, sliced into long thin strips, for egg bed
Directions
1. Place eggs single layer into a pan, cover with 1” of cold water and a dash of vinegar and bring to a boil. Immediately remove from heat, cover and let sit for 10 minutes. Immediately cool the eggs in a cold water and ice bath in the same pan or separate bowl.
2. While the eggs are sitting, shred or chop radicchio into long thin strips and make a bed on a serving plate and assemble other ingredients (except salt and pepper) in a medium-size bowl.
3. Peel eggs, slice lengthwise and remove yolks. Place yolks in bowl with other ingredients and mix until smooth. Add salt and pepper to taste.
4. Slice off a small piece of the bottom of each egg white so that the egg sits flat on the bed of shredded radicchio.
5. Fill a pastry bag with ¼” plain tip with egg yolk mixture and pipe into each egg white. Garnish with chopped chives and place two ½” chives like whiskers on the side of each deviled egg. Enjoy!
Note: Deviled egg whites mixture can be covered and stored separately one day ahead in the fridge and fully assembled (minus garnish) up to 2 hours before serving. If you don’t have a pastry bag you can fill each white half with a spoon.