Lemony Deviled Eggs with Fresh Herbs

July 26, 2012

A summer picnic or barbecue just wouldn’t be the same without deviled eggs–a timeless classic and always a favorite. This version, made using crème fraîche, bursts with bright lemony flavor and fresh fine herbs right from the garden.

Crème fraîche is French cultured cream and found in most grocery stores. It is similar to sour cream but less tangy and more buttery tasting. In most recipes, you can substitute it with sour cream.

You can make crème fraîche by combining 1 cup of heavy cream with 2 tablespoons of buttermilk and letting it sit at room temperature for 12-24 hours. It keeps for up to 2 weeks.

The fresh herbs are a combination of parsley, chervil, chives, and tarragon, also known as fine herbs. Fine herbs are always used to finish a dish rather cook for long periods of time. They are more delicate in flavor than herbs with woody stems, such as rosemary. Chervil is a member of the same family as parsley, but is fern-like and more delicate. It tastes similar to parsley but with a light anise flavor. If you can’t find chervil, you can omit it or use parsley in its place.

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Lemony Deviled Eggs with Fresh Herbs Recipe

Makes 12


6 large eggs, room temperature
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon minced herbs (equal parts parsley, chervil, chives, tarragon)*
2 teaspoons minced shallot
2 teaspoons lemon zest
1/4 teaspoon course salt


1 Place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, and then reduce the heat and simmer for another 10 minutes. If the eggs were cold, simmer for an additional 2 minutes. Remove from heat and run the eggs under cold water.

2 When cool, remove the shells, and cut the eggs in half lengthwise. Gently separate the yolks from the whites. Place the whites on a plate and set aside. Place the yolks in a small bowl and mash until smooth.

3 In a separate bowl, mix together the mayonnaise, crème fraîche, herbs, shallot, and lemon zest. Add it to the egg yolks and blend thoroughly. Season with the salt.

4 Using either a spoon or a pastry bag, fill each egg white with a dollop of the seasoned yolk. Garnish with a sprig of chervil or chive and serve.

*If you cannot find chervil, you can replace it with additional parsley.

Enjoy with Vodka & Ginger Limeade Cocktail.

As seen in JNSQ style magazine for iPad.

Enjoy similar recipes:
Best Basic Deviled Eggs by Pinch My Salt
Deviled Eggs by Simply Recipes

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{ 10 comments… read them below or add one }

Amber July 26, 2012 at 2:01 pm

Fun! I love the idea of adding fresh lemon zest to these. I’m a big deviled egg fan, and love your original spin on this recipe.


Susan July 26, 2012 at 4:43 pm

Thank you, Amber! I’m a big deviled egg fan too. I can’t imagine summer without them.


LoriO July 26, 2012 at 2:53 pm

Yum, Yum, Yum you make food look so good!


Susan July 26, 2012 at 4:41 pm

Thank you, LoriO! Is it possible to make deviled eggs look bad? (-;


Susan July 26, 2012 at 4:44 pm

Thank you, Amber! I’m a big deviled egg fan too. I cannot imagine summer without them.


Susan July 26, 2012 at 4:46 pm

Thank you, LoriO! I had as much fun styling them as I did eating them.


Christi - kris&kate July 27, 2012 at 8:40 am

I love deviled eggs and these look divine! I’ll have to give this recipe a whirl. Also, your photographs are incredibly gorgeous!


Susan July 27, 2012 at 12:16 pm

Thank you, Christi! I hope you love them.


Kim August 30, 2012 at 1:47 pm

Beautiful, Susan! I wish we were neighbors so I could have provided you with the eggs, lemons, and herbs. :-) The good news for me is, I can easily do this too, and now I can’t wait.

I hope summer has treated you nicely – kisses to the pup, too!




Susan September 2, 2012 at 2:59 pm

Thanks, Kim! I wish we lived closer too. I would love some of eggs for your gorgeous chickens. Hope you’re enjoying your summer too.


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