Creamy, Tangy, Perfect: Crème Fraîche Deviled Eggs

If holiday appetizers had a VIP list, these Crème Fraîche Deviled Eggs would be at the top. Velvety, tangy, and finished with a bright pop of Salty Provisions 30° North HOT SALT, they’re a small bite with a big personality.

The crème fraîche adds an elevated creaminess, while the heat from our signature blend brings the perfect amount of kick.

Easy to make, stunning to serve — this is the deviled egg upgrade you didn’t know you needed. 

     Full Recipe Available for Download: 

Recipe Card

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Step-by-Step Guide

Ingredients:

6 large eggs

3 Tbsp crème fraîche (substitute with sour cream if needed)

1 ½ tsp Dijon mustard

1 tsp fresh lemon juice

1 Tbsp finely chopped chives (plus extra for garnish)

½ tsp 30° North HOT SALT (and a sprinkle for garnish)

Instructions:

1. Prepare the Eggs

• Place the eggs in a saucepan and cover with cold water.

• Bring to a gentle boil, then lower the heat and simmer for 10 minutes.

• Transfer to an ice bath and let cool completely before peeling.

2. Mix the Filling

• Slice the eggs in half lengthwise and carefully remove the yolks.

• In a bowl, mash the yolks until smooth.
Add crème fraîche, Dijon mustard, lemon juice, and chives. Mix until creamy.

• Season lightly with black pepper and a pinch of Norwegian sea salt (the salt will enhance the tangy crème fraîche).


3. Fill the Eggs

• Spoon or pipe the filling back into the egg whites.

• Sprinkle lightly with smoked paprika (optional).


4. Finish with Salt & Garnish

• Just before serving, add a delicate pinch of Norwegian Flaky Sea Salt on top of each egg for crunch and a clean, briny pop.
 
• Garnish with extra chives.