Ingredients
1 dozen eggs
1/2 cup Farmhouse Organic Crème Fraîche
1 teaspoon salt
2 tablespoons apple cider vinegar
1 teaspoon black pepper
2 tablespoons whole grain mustard
1/2 cup of mayonnaise
1 teaspoon garlic powder
Directions
- Hard boil eggs for 10 minutes.
- Peel and cut eggs in half with a sharp steak knife.
- Separate cook yolks from egg whites.
- Using a hand blender mix all ingredients except for egg whites in a large mixing bowl.
- Pipe in yolk mixture and garnish with whole canned tuna filet (we used ventresca here), niçoise or kalamata olive, thinly sliced radish, small broccoli rabe florette and a sprinkle of poppy seed.