Deviled Eggs with Pesto, Yogurt & Crème Fraîche
French Foodie Baby
Cut hard-boiled eggs and remove yolks
Place egg yolks in a bowl
Add yogurt and crème fraïche
Add 1 tbsp of Pesto, Dijon mustard, & apple cider vinegar
Whizz together, add salt & pepper to taste
Add minced green onions
Place egg mixture in Ziploc bag
Seal bag, make a small cut at one corner for piping
Pipe egg mixture inside the egg whites
Sprinkle with paprika
Add herbs for garnish