Description
Hi there, I am Larsa Nordin, the cook and writer behind crispdash.com. I grew up in Östersund in northern Sweden and now live in Seattle. Those two distinct places completely shaped the way I approach food. I care deeply about seasonal ingredients, calm flavors, and recipes that feel honest. My kitchen always serves as a place of rhythm, memory, and restraint. Before I focused on food, I studied architecture. Consequently, I value balance, proportion, and knowing exactly what to leave out. That same quiet philosophy shapes every single recipe I share with you here today.
Ingredients
6 large eggs
3 tablespoons crème fraîche
1 teaspoon Dijon mustard
1 teaspoon vinegar
1/4 teaspoon sea salt
Fresh dill for garnish
Paprika for dusting
Instructions
1. Bring a pot of water to a gentle simmer and carefully lower the eggs into the water. Cook for exactly 9 minutes, then transfer the eggs directly to an ice bath for 10 minutes.
2. Gently peel the cooled eggs under running water and slice them in half lengthwise. Remove the yolks and place them in a small bowl.
3. Mash the yolks smoothly with a fork. Add the crème fraîche, Dijon mustard, vinegar, and sea salt. Stir until silky.
4. Transfer the yolk mixture to a piping bag and pipe into the egg whites.
5. Garnish with dill and a light dusting of paprika. Serve chilled.
Notes
You can prepare the filling one day in advance. Pipe it shortly before serving for the best texture.
- Prep Time: 15M
- Cook Time: 9M
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 85
- Sugar: 1g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg