5 large eggs
4 tablespoons jarred pimiento, drained
1 shallot, minced
2 ½ tablespoons crème fraiche or sour cream
½ teaspoon honey mustard or regular. smooth Dijon
Salt and pepper to taste
Paprika (optional for garnish)
Hard boil the eggs and allow them to cool completely. Pro tip: You can do this ahead of time and keep them in the fridge for up to three days.
Peel the eggs. Using a sharp knife dipped in water, cut each in half lengthwise. Pro tip: Slice a thin piece off the bottom of each egg half so it won't tip over as easily.
Remove the yolks and set aside in a medium bowl.
At this point, either add the yolks to a food processor with the pimiento, shallot, crème fraiche and mustard, and blend until smooth, or finely dice the pimiento and shallot and mix everything vigorously by hand.
Taste the mixture and add salt and pepper to your preference.
When you're happy with the seasoning, either use a spoon to place the filling back into each egg half, or, for extra presentation points, use a piping bag or plastic bag with a corner cut off to pipe the filling back into the egg halves.
Sprinkle the eggs lightly with paprika and keep in the fridge until you're ready to serve.