Niçoise Salad Deviled Eggs

Niçoise Salad Deviled Eggs are a vibrant twist on the classic appetizer. Rich egg yolks are blended with crème fraîche, mustard, and seasonings for a smooth, tangy filling, then topped with tuna, olives, radish, and tender greens for a beautifully elevated bite inspired by the flavors of southern France.

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

  1. Hard boil eggs for 10 minutes.
  2. Peel and cut eggs in half with a sharp steak knife.
  3. Separate cook yolks from egg whites.
  4. Using a hand blender mix all ingredients except for egg whites in a large mixing bowl.
  5. 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.

Niçoise Salad Deviled Eggs

Appetizer

Niçoise Salad Deviled Eggs are a vibrant twist on the classic appetizer. Rich egg yolks are blended with crème fraîche, mustard, and seasonings for a smooth, tangy filling, then topped with tuna, olives, radish, and tender greens for a beautifully elevated bite inspired by the flavors of southern France.

Print Recipe

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

  1. Hard boil eggs for 10 minutes.
  2. Peel and cut eggs in half with a sharp steak knife.
  3. Separate cook yolks from egg whites.
  4. Using a hand blender mix all ingredients except for egg whites in a large mixing bowl.
  5. 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.

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