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Deviled eggs with Champagne vinegar

Deviled eggs with Champagne vinegar
Calvin B. Alagot / Los Angeles Times

If there aren’t any deviled eggs at a cocktail party, did the party really happen? I have a friend who is adamant that a celebration is not a celebration without a platter of deviled eggs. And she isn’t the only ... Read more

  • 12 hard-boiled eggs, cooled, peeled and halved lengthwise
  • ¼ cup plus 2 tablespoons mayonnaise, slightly chilled
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons crème fraîche
  • 2 teaspoons Dijon mustard
  • Salt
  • ¼ cup finely chopped chives
  • 2 tablespoons finely chopped chervil
  • Cayenne or paprika powder
  • Sea salt (optional) for garnish
  • Extra-virgin olive oil (optional), for drizzling
  • Maldon or another flaky sea salt (optional), for garnish

Step 1Press the yolks through a sieve into a small food processor. Add the mayonnaise, vinegar, crème fraîche, and mustard and process until smooth, scraping down the sides as necessary. Season with 3/8 teaspoon salt, or to taste. This makes about 1 ½ cups filling.

Step 2For 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). Pop it into the fridge for 30 minutes. Put the egg whites on a plate, cover with plastic wrap, and put them in the fridge as well.

Step 3Pat the whites dry with a kitchen towel and pipe an equal amount of the yolk mixture into each white. Top each one off with a sprinkle of 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.

Note: Adapted from a recipe in “A Girl and Her Pig” by April Bloomfield.


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