Ingredients:
For the Deviled Eggs:
- 6 boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon crème fraîche (or substitute soft cream cheese or sour cream)
- 2 tablespoons smoked paprika (not hot)
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon ground black pepper
For Garnish:
- Fresh sage leaves
- Fresh thyme sprigs (or finely minced chives)
Instructions:
1. Hard-Boil the Eggs
Cook the eggs using your preferred method—boiling, steaming, or in the Instant Pot.
Once done, peel and slice each egg in half lengthwise.
2. Remove the Yolks
Pro tip: Instead of scooping the yolk with a spoon (which may tear the egg white), gently push from the back of the egg to pop the yolk out cleanly.
3. Make the Filling
Place the egg yolks in a medium mixing bowl.
Add the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, pepper, and crème fraîche (or substitute).
Mix until smooth and creamy using a hand mixer or whisk.
4. Fill the Egg Whites
Transfer the yolk mixture into a piping bag fitted with a large star tip (or use a zip-top bag and snip one corner).
Pipe the filling neatly into each egg white half.
5. Garnish and Serve
Top each deviled egg with a small sprig of sage, thyme, or a sprinkle of finely chopped chives.
Serve immediately or refrigerate until ready to enjoy.
A flavorful twist on a holiday classic—perfect for your Thanksgiving appetizer table.