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