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

French-Inspired Deviled Eggs

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 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

  • 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


  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!

Keywords: French, deviled eggs, finger food

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