Deviled Eggs with Stoneground Dijon Moutarde
1/2 Tbspstoneground dijon mustard or similar mustard
1 Tbspsour cream
1/2 Tbspheavy cream or creme fraiche
·shallots, very finely minced or very thinly sliced
·fresh herb (french tarragon, parsley, basil, lovage are all fine choices!)
How to Make Deviled Eggs with Stoneground Dijon Moutarde
- Hardboil the eggs. Remove peel and slice in half.
Scoop out the yolk and place in a prep bowl.
Add the mustard, sour cream and heavy cream. Mash until mixture is smooth adding more cream if desired.
- Spoon or pipe the yolk mixture into the egg halves.
Garnish with shallots and fresh herb. A light sprinkle of freshly cracked black pepper is a nice touch, too.