David and Nicole's Recipes

•  1 dozen large eggs 
• 1/4 cup plus 2 tablespoons crème fraîche
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped cornichons
• 2 tablespoons scallions, minced
•  Salt and freshly ground black pepper 
•  Freshly ground white pepper
• 1/2 teaspoon ancho chili powder

1.           In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes. 2.           Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Drain and peel the eggs. 3.           Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and scallions and season with salt, black pepper and white pepper. 4.           Arrange the egg-white halves cut side up on a serving plate.Fill the cavities with the yolk mixture. Sprinkle with the chili powder and serve.