Creamy devilled eggs filled with crème fraîche and pine nut pesto, then finished with fresh chives for an elegant, bite-sized starter or grazing-board addition.
MAKES 12 EGG HALVES
TIME: 20 MINS
~ 50 calories per egg half
Ingredients
6 large eggs
2 tbsp crème fraîche
2 tbsp pine nut pesto (homemade or store-bought)
Salt & black pepper
Fresh chives, chopped
Serving Suggestions
Caviar
Smoked Salmon
Buckwheat Blinis
Lemon Wedges
Method
Boil the eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, then simmer for 9–10 minutes. Transfer to ice water, peel once cool.
Make the filling: Slice eggs in half. Scoop out yolks into a bowl. Mash with crème fraîche, pesto, salt, and pepper until smooth and creamy.
Fill the eggs: Spoon or pipe the pesto mixture back into the egg whites.
Garnish: Top each devilled egg with chopped chives and a crack of black pepper.
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