Creme fraiche, celery seed and celery salt dress up Sixteen pastry chef Sarah Kosikowski's deviled eggs. (Tom Cruze/Sun-Times)
Updated: January 30, 2011 12:02AM
Creme fraiche and celery salt take this classic, from pastry chef Sarah Kosikowski, from predictable to inspired.
MAKES 24 SERVINGS
12 hard-boiled eggs, cut lengthwise 4 teaspoons Dijon or brown mustard 2 tablespoons cornichons, finely chopped Hungarian paprika
4 teaspoons Dijon or brown mustard
2 tablespoons cornichons, finely chopped
Spoon or pipe mixture into cooked egg white halves (if the consistency is too firm, adjust with additional creme fraiche). Garnish with chive tips and sprinkle with Hungarian paprika.
Sarah Kosikowski, Sixteen
(Ran Aug. 25)
Nutrition facts per serving: 87 calories, 8 g fat, 2 g saturated fat, 113 mg cholesterol, 1 g carbohydrates, 3 g protein, 83 mg sodium, 0 g fiber