French-Inspired Deviled Eggs

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This post was created in partnership with Stonyfield, Le Creuset and KitchenIQ. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon.

French-Inspired Deviled Eggs: These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon. #StonyfieldBlogger

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.

French-Inspired Deviled Eggs: These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon. #StonyfieldBlogger

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!

A photo posted by Ashley Covelli (@bigflavors) on

To make prep easier, KitchenIQ sent some Prep & Flex Cutting Boards and Dual Measuring Spoons. I really like that the cutting boards are thin, because they take up less space in my tiny kitchen.

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!

French-Inspired Deviled Eggs: These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon. #StonyfieldBlogger

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.

French-Inspired Deviled Eggs: These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon. #StonyfieldBlogger

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.

French-Inspired Deviled Eggs

Makes 24 deviled eggs (1 dozen whole eggs)

French-Inspired Deviled Eggs

These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon.

Ingredients

For Eggs
12 large hard boiled eggs, peeled and halved
1/4 cup plain Greek yogurt (I used Stonyfield Whole Milk)
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
1 teaspoon yellow mustard
2 teaspoons lightly packed fresh tarragon leaves
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 cornichons, roughly chopped
1 teaspoon granulated sugar
For Garnish:
Paprika
Thinly sliced radishes
Thinly sliced cornichons
Pea shoots, trimmed if needed

Instructions

  1. Place the yolks from the hard boiled eggs in the bowl of a food processor. Add remaining ingredients (Greek yogurt through sugar) and process until smooth.
  2. Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and press a slice of radish, a slice of cornichon and pea shoot into the yolk of each egg half. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

https://bigflavorstinykitchen.com/french-inspired-deviled-eggs/

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

French-Inspired Deviled Eggs: These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon. #StonyfieldBlogger
  • Katie

    Oh wow! These look delicious!

  • These are absolutely gorgeous little darlings. I love the yogurt sub for mayo.

  • Christine

    These deviled eggs look delicious – Love the addition of tarragon!