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Deviled Eggs

Creme fraiche celery seed celery salt dress up Sixteen pastry chef Sarah Kosikowski's deviled eggs. (Tom Cruze/Sun-Times)

Creme fraiche, celery seed and celery salt dress up Sixteen pastry chef Sarah Kosikowski's deviled eggs. (Tom Cruze/Sun-Times)

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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

1/4 cup creme fraiche

1/2 cup mayonnaise

4 teaspoons Dijon or brown mustard

2 tablespoons cornichons, finely chopped

1/2 teaspoon finely chopped fresh chives (reserve tips for garnish)

1/4 teaspoon celery seeds, finely ground

1/4 teaspoon celery salt

1/4 teaspoon white pepper, finely ground

Hungarian paprika

Scoop cooked egg yolks into a bowl. Add creme fraiche and mayonnaise. Using a fork, break up yolks and mix until creamy (some lumps will remain). Add mustard, cornichons, chives and celery seed; mix to combine. Season to taste with celery salt and white pepper.

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



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