These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon.
Of all the party foods on earth, deviled eggs are probably one of my absolute favorites. I’ve been making them the way my grandma used to make them for yeeeeears now, and recently updated her recipe to fancy it up a bit.
There’s just something about a fun garnish that can really elevate a dish, especially for a party!
I’ve been serving my deviled eggs on an egg shaped platter for years now. It got a big ding in it a while back, so I’ve been defaulting to my grandma’s vintage Tupperware deviled egg tray, which is great for travel. But both of these options only hold 16 deviled eggs.
I don’t know about your family, but in mine, we go to tooooown on deviled eggs. 16 is never enough. So when I found out I’d be getting this gorgeous stoneware deviled egg tray from Le Creuset, I was stoked!
Not only is this thing drop dead goooorgeous, it holds a full dozen eggs – that’s 24 deviled eggs!! And it comes in lots of different colors and is oven and dishwasher safe. This piece will definitely be getting a lot of use in my house!
I also really like the color coding, because I like to keep things like garlic and onions off of certain cutting boards. Have you ever had fruit that tasted vaguely garlicky when it wasn’t supposed to? Ick. So the red board will be strictly for fruit. What can I say.. I run a tight ship in the kitchen. Ha!
The non-skid is really nice, especially when my son is helping me out in the kitchen. I also like that the measuring spoons lay flat, which is helpful when gathering all of your ingredients. And they stack up easily for storage!
These eggs were a big hit with our dinner guests. Everyone loved that they were mayo-free! I used Stonyfield Whole Milk Plain Greek Yogurt, which is seriously one of my favorite kitchen staples – I always have (at least) a quart on hand. It’s so incredibly smooth and creamy, and it works beautifully in these eggs.
They have all the flavor of traditional deviled eggs but with a bit of flair from the tarragon and garnishes. You can certainly stick with strictly paprika as a garnish, but the pops of color from the additional toppers are a really fun, elegant addition.
And the bit of peppery crunch from the tarragon and extra tang from the pickle is a welcome contrast to that smooth, creamy yolk mixture.
This was the first time I mixed deviled egg filling in a food processor (I usually just mash it up with a fork, because that’s how grandma did it) and I have to say, they were soooo smooth!
Now I’m a total convert! Especially if you’re piping versus scooping – there won’t be any chunks that get stuck in the tip. And I’m all about doing anything that minimizes the time it takes between making and
inhaling enjoying these beauties.
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