Deviled Eggs without Mayo

Ingredients

• 6 hard-boiled eggs
• 150 g crème fraîche
• Salt
• black pepper (freshly ground)
• 1 tbsp fresh chopped basil
• 1 tsp lemon juice
• 1 tbsp Olive Oil
• 1 small tomato
• 1 tsp tomato paste
• 1 tsp ketchup
• 0.5 tsp sharp mustard
• 0.5 tsp Curry Powder
• chives (for garnish)
• 2 bunches parsley

Instructions

1. 1.

   Peel the eggs and cut them in half lengthwise. Carefully remove the yolks, mix with crème fraîche until smooth, and season with salt and pepper. Divide the yolk mixture into three portions.

2. 2.

   Combine basil, lemon juice, olive oil, and one-third of the yolk mixture thoroughly. Using a piping bag fitted with a large star tip, pipe this cream into four egg white halves.

3. 3.

   Wash, halve, seed, and finely dice the tomato. Mix one-third of the yolk mixture with tomato paste and ketchup, then pipe it into four more egg white halves. Sprinkle the diced tomatoes on top.

4. 4.

   Stir the remaining yolk mixture with mustard and curry powder. Pipe this curry-mustard cream into the remaining egg halves and garnish with chives.

5. 5.

   Wash, dry, and shake off excess water from the parsley. Sprinkle over a platter or place in a small basket. Arrange the deviled eggs on top and serve.