My friend Stormy can’t have mayo, so I decided to think up a substitute for making this Southern staple. Crème Fraîche came to mind, so that’s what I used. It turned out to be BETTER than mayo! Cheers!
8 hard boiled eggs, halved
2-3 Tbs crème fraiche (the Alouette brand is thick and lovely)
1-2 tsp dijon (I actually used a “medium” German mustard. You could use yellow.)
1-2 tsp seasoned rice wine vinegar
2-3 dashes of lime or lemon juice
1 tsp dill
salt
garnish with capers
Put the cooked yolks in a mixing bowl. Break them up with a fork and add the crème fraiche one Tbs at a time. The measurements are not precise because it depends on the type of crème fraiche you use; some have more liquid than others. Add the rest of the ingredients except the capers. You’ll have to gauge the ratio of ingredients by the type you’re using and the consistency of the yolk filling. When the consistency and flavour is right, put into a plastic bag, snip the corner off and pipe into the egg whites. Garnish with capers and a sprinkle of dill.
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