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Deviled Eggs - A Family Feast

Deviled Eggs

Maché Rosettes (found at Whole Foods) are a perfect sturdy green for serving your deviled eggs. In addition to their wonderful nutty flavor, they also support the eggs nicely, preventing the eggs from tipping onto their sides.

Yield: 12 egg halves 1x
Prep: 15 minsCook: 20 minsTotal: 35 minutes


  • 6 hard cooked eggs
  • 2 tablespoons mayonnaise (see recipe here)
  • 1 tablespoon crème Fraiche, or sour cream
  • 1/2 teaspoon champagne vinegar
  • 1 teaspoon drained capers, chopped very fine
  • 1/4 teaspoon Coleman’s dry mustard powder
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
  • Few drops sriracha hot sauce
  • Micro greens for serving (we used Maché rosettes)
  • Chives for garnish


  1. Cut the eggs in half lengthwise. Gently scoop out cooked yolk into a small bowl and add mayonnaise, crème Fraiche, vinegar, chopped capers, dry mustard, salt, pepper and hot sauce. Mix vigorously to break up the yolks. Taste and adjust seasoning as you prefer. If the mixture is loose, place in the refrigerator for 30 minutes to tighten it up a bit (recommended).
  2. Transfer this mixture to a piping bag with a wide star tip. Pipe this into each egg half keeping the bag vertical and pulling straight up.
  3. Arrange on a bed of sturdy micro greens (or a deviled egg plate) and top with a few cut chives for garnish. Serve cold.

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