Traditional Deviled Eggs

Place eggs in a pot and cover with cold water an inch above the eggs. Heat until water reaches a rolling boil, then cover pan and turn off heat. Let eggs steep in the hot pan for 15 minutes, then, using a slotted spoon, remove eggs from the pan and transfer into a bowl filled with ice water.

Let eggs sit in ice water bath for at least 10 minutes. Once eggs have cooled, gently crack them all over and peel carefully in a bowl of cool water. Once peeled, slice eggs in half lengthwise and scoop out yolks. Reserve egg white halves until you’re ready to serve.

Press yolks through a fine-mesh sieve to gently break them up. Then combine egg yolks, mayonnaise, crème fraîche, white wine vinegar, Dijon mustard, parsley, kosher salt, and black pepper in a food processor and run until smooth, scraping down the sides as necessary.

Once mixture is smooth, place filling in a piping bag fitted with a plain or star tip. Let mixture chill in the refrigerator for at least an hour to help the flavors develop. Once chilled, remove bag from refrigerator and pipe filling into the reserved egg white halves. Garnish with a sprinkling of paprika to taste.