April Bloomfield's Deviled Eggs

Name: April Bloomfield's Deviled Eggs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 12 servings Cayenne or paprika; 1 Tbsp champagne vinegar; 1 Tbsp finely chopped chervil; 2 Tbsps finely chopped chives; 1 Tbsp crème fraîche; 1 teaspoon Dijon mustard; 6 larges eggs; 3 Tbsps mayonnaise

April Bloomfield's Deviled Eggs is a gluten free, vegetarian, and דל פחמימות, hor d'oeuvre. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 65 calories. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up mayonnaise, champagne vinegar, dijon mustard, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour. This recipe is typical of American cuisine.

Instructions

Fill a medium pot at least halfway with water and bring to a boil over high heat. Use a slotted spoon to gently place the eggs in the water, and cook them for 10 minutes (set a timer).

Ingredients you will need

Water

Egg

Equipment you will use

Slotted Spoon

Kitchen Timer

Pot

Drain the eggs and run them under cold water until they’re fully cool.

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Water

Egg

Lightly tap each egg against the counter to crack the shell all over, then peel them and pat them dry. Halve them lengthwise with a sharp knife.

Ingredients you will need

Egg

Equipment you will use

Knife

Scoop the yolks into a small food processor.

Ingredients you will need

Egg Yolk

Equipment you will use

Food Processor

Add the mayonnaise and blend until smooth, then add the vinegar, creme fraiche, and mustard and blend again. Have a taste and season with salt.For really pretty eggs, feed the mix into a pastry bag (alternatively, you can jerry-rig one with a large resealable plastic bag; snip off a corner before piping).

Ingredients you will need

Creme Fraiche

Mayonnaise

Mustard

Vinegar

Egg

Salt

Equipment you will use

Ziploc Bags

Pastry Bag

Pop it into the fridge for 30 minutes.

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Pop

Put the egg whites on a plate, cover with plastic wrap, and put them in the fridge as well. Pat the whites dry with a kitchen towel and pipe or spoon an equal amount of the yolk mixture into each white. Top each one off with a sprinkle of the chives and chervil and a dusting of cayenne or paprika. If you like, add a sprinkle of sea salt and a drizzle of olive oil and serve.

Ingredients you will need

Egg Whites