Niçoise Salad Deviled Eggs
1 dozen eggs
1/2 cup Farmhouse Organic Crème Fraîche
1 teaspoon salt
2 tablespoons apple cider vinegar
1 teaspoon black pepper
2 tablespoons whole grain mustard
1/2 cup of mayonnaise
1 teaspoon garlic powder
Hard boil eggs for 10 minutes.
Peel and cut eggs in half with a sharp steak knife.
Separate cook yolks from egg whites.
Using a hand blender mix all ingredients except for egg whites in a large mixing bowl.
Pipe in yolk mixture and garnish with whole canned tuna filet (we used ventresca here), niçoise or kalamata olive, thinly sliced radish, small broccoli rabe florette and a sprinkle of poppy seed.