Elegantly Simple Deviled Eggs | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Elegantly Simple Deviled Eggs


Sandra Keros, Healthy Focus.

This recipe was demonstrated at CUESA’s Market to Table programs on May 10, 2008.

Most recipes for deviled eggs call for jarred mayonnaise, but unless you make mayo from scratch, we opt for crème fraîche for its velvety texture and less processed nature.

Makes 12


6 medium eggs
Water and dash of white wine vinegar for boiling
½ head radicchio, sliced into long thin strips
½ cup crème fraîche (you can substitute equal parts sour cream and heavy cream)
1 teaspoon freshly squeezed lemon juice
½ teaspoon unrefined sea salt
1 dash each of white pepper and cayenne pepper
½ bunch chives, chopped fine and snipped into ½-inch lengths, for garnish


  1. Place eggs in a single layer in a medium saucepan and cover with one inch of cold water and a dash of vinegar.  Bring to a boil. Immediately remove from heat, cover and let sit for 10 minutes. Cool the eggs in an ice bath in the same pan or a separate bowl
  2. While the eggs are sitting, shred or chop radicchio into long thin strips and make a bed on a serving plate.  In a medium bowl, combine the crème fraîche and lemon juice.
  3. Peel eggs, slice lengthwise and remove yolks.  Place yolks in bowl with other ingredients and mix until smooth.  Add salt and peppers to taste.
  4. Slice off a small piece of the bottom of each egg white so that the egg sits flat on the bed of shredded radicchio.
  5. Fit a pastry bag with a ¼-inch plain tip, add egg yolk mixture and pipe into each egg white. Garnish with chopped chives and place two chives like whiskers on the side of each deviled egg.

Note: the egg yolk mixture and egg whites can be covered and stored separately one day ahead in the fridge and fully assembled, minus garnish, up to 2 hours before serving.  If you don’t have a pastry bag you can use a spoon.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »