My deviled eggs only look expensive. By substituting balsamic pearls for caviar, I've turned them into a more budget-friendly appetizer that still looks so elegant and is sure to wow.
Creme fraiche mixed into the filling and also dolloped on top provides a nice subtle tang on your tongue, but you can absolutely substitute Greek yogurt or sour cream if you don’t have any creme fraiche.
I've also sprinkled some black lava salt on top for an additional dash of elegance, but any good-quality finishing salt (like this one from Saltverk) will be fine. And fresh chives provide a pop of color. Scallions would work great in their place.
Because the toppings are so flavorful, I've left the filling itself fairly simple, which I think works so nicely in this recipe.
Sophisticated enough to serve at a New Year's bash, wedding, or engagement party, these Deviled Eggs with "caviar" and creme fraiche couldn't be easier to make.
Deviled Eggs with "Caviar" and Creme Fraiche
First, hard cook, cool and peel the eggs. Steaming fresh eggs instead of boiling them is my trick to be sure that even eggs fresh from the coop peel perfectly.
To steam your eggs, heat several inches of water to a gentle boil in a large pot. Set a colander, double boiler, vegetable steamer or bamboo steamer on top of the pot. Use whatever you've got. Doesn't matter. As long as the steam will get through.
(I don't have an Instant Pot, but I'm told by lots of you that you can make hard-boiled eggs right in your Instant Pot and they'll peel well for you. I can't personally vouch for this, but if you have an Instant Pot, it's worth a try!)
Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want, trust me!) and place them in a single layer in the top of the steamer. Place a cover over the pot.
Then cook your eggs for 12 minutes (for hard-boiled).
Then using the tongs, gently set the eggs into a bowl of ice water until they are cool enough to peel.
Carefully cut six of the eggs in half across the wide part of the middle, then scoop the yolks out with a small spoon and place the yolks in a bowl or food processor. (If you like super creamy filling, use the food processor.)
Add the mayonnaise, 2 tablespoons of the creme fraiche, and salt. Pulse until smooth and combined, scraping the sides of the bowl as necessary (or mash with a fork or potato masher). Season to taste with kosher salt.
Arrange the egg whites on a plate, trimming a tiny bit off the bottom so they don’t fall over. Scoop or pipe the filling into the whites.
Garnish the eggs with a dollop of the remaining creme fraiche, then top with the balsamic pearls and chives. Sprinkle with the black lava salt.
Serve immediately or refrigerate until ready to eat. Deviled eggs will last for a few days in the refrigerator.
(scroll down for the printable recipe)
