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A red platter full of beautifully piped deviled eggs garnished with radishes and pea shoots.

French-Inspired Deviled Eggs

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24 deviled eggs (1 dozen whole eggs) 1x
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: French


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



For Eggs

For Garnish:

  • Paprika
  • Thinly sliced radishes
  • Thinly sliced cornichons
  • Pea shoots, trimmed if needed


  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!


  • Serving Size:
  • Calories: 43
  • Sugar: 0.6 g
  • Sodium: 71.1 mg
  • Fat: 2.8 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 0.6 g
  • Fiber: 0 g
  • Protein: 3.4 g
  • Cholesterol: 93.6 mg
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