Deviled Eggs with Crème Fraîche

Dyeing eggs with Kristin and Patrick and later hiding them was a special tradition for us. As much as Nick cherished this tradition, he loved knowing that deviled eggs would soon follow.His love for deviled eggs explains why we dyed no less than two dozen eggs at a time.

Happy Easter! With love...

                                                             Deviled Eggs with Crème Fraîche 
                                                                              adapted from
                                                     Martha Stewart Living 2002 Annual Recipes

Ingredients
6 large eggs
2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 teaspoon Dijon mustard
coarse salt and freshly ground pepper
2 chives finely chopped
1/2 teaspoon fresh flat leaf parsley,
    finely chopped
1/2 teaspoon fresh tarragon,
    finely chopped
1 small bunch bronze fennel or dill

Directions
Place the eggs in a saucepan, completely cover with cold water, and bring it to boil over medium-high heat. Boil 2 minutes, remove from the heat and cover. Let the eggs stand for 12 minutes. Rinse with cold water to stop from cooking. Let cool completely. Slice in half crosswise and separate the yolks from the whites. Trim the bottom of the whites so they don't wobble. Set aside.

Place the yolks in a sieve over a medium bowl, press through with a spoon. Mix in mayonnaise, creme fraiche, and mustard, season with salt and pepper. Transfer to a pastry bag fitted with a medium star tip. Pipe into egg-white cups; set aside.

In a small bowl, combine the chives, parsley, and tarragon. Snip some fennel or dill over the eggs. Garnish the eggs with the chopped-herb mixture, and serve.

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