1/4 cup crÃ¨me fraiche, mayonnaise, sour cream or plain yogurt
1 teaspoon rice vinegar
2 tablespoons minced celery or green onion
1/2 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
1/2 teaspoon chili paste
Snipped chives, pickled ginger, parsley sprigs, sliced dill pickle pieces or chopped pimento for garnish
Place eggs in a pot and cover with an inch of water. Bring to a boil. Turn off the heat, cover the pot, remove from the burner and let the eggs sit in the hot water for 15 minutes. Add cold water to moderate the temperature, then drain.
Halve cooked eggs lengthwise remove yolks. Set whites aside.
Place yolks in small bowl; mash. Add crÃ¨me fraiche and vinegar; mix well. Stir in celery, ginger and chili paste.
Stuff egg whites with yolk mixture. Cover and chill until serving time (up to 24 hours). Trim each egg with choice of garnishes. Makes 12 servings.
Per serving: 72 calories; 6 g fat (1 g saturated fat; 75 percent calories from fat); 0.5 g carbohydrates; 109 mg cholesterol; 61 mg sodium; 3 g protein; 0 g fiber.