Smoky Deviled Eggs

Name: Smoky Deviled Eggs
Ingredients: 1 dozen large eggs; Ice cubes; 1/4 cup plus 2 tablespoons creme fraiche; 3 tablespoons mayonnaise; 3 tablespoons finely chopped cornichons; 2 tablespoons finely chopped red onion; Salt and freshly ground black pepper; Freshly ground white pepper; 1/2 teaspoon pimenton

9 ingredients

12 steps

Ingredients

1 dozen large eggs
Ice cubes
1/4 cup plus 2 tablespoons creme fraiche
3 tablespoons mayonnaise
3 tablespoons finely chopped cornichons
2 tablespoons finely chopped red onion
Salt and freshly ground black pepper
Freshly ground white pepper
1/2 teaspoon pimenton

Directions

1

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute.
2

Remove the saucepan from the heat, cover and let stand for 10 minutes.
3

Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells.
4

Add ice cubes to the pan and let stand until the eggs are cool.
5

Drain and peel the eggs.
6

Halve the eggs lengthwise.
7

Gently remove the yolks and transfer them to a food processor.
8

Add the creme fraiche and mayonnaise and process until smooth.
9

Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
10

Arrange the egg-white halves cut side up on a serving plate.
11

Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture.
12

Sprinkle with the pimenton and serve.