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–+ servings

French-Inspired Deviled Eggs

A red platter full of beautifully piped deviled eggs garnished with radishes and pea shoots.
These mayo-free beauties get a big boost of flavor from fresh tarragon, cornichons and dijon.
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 1 vote
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Servings: 24 deviled eggs (1 dozen whole eggs)
Course: Appetizer
Cuisine: French
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For Eggs
  • 12 large hard boiled eggs peeled and halved
  • ¼ 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
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ⅛ 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

Method
 

  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!

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