Freshly chopped chives or dill for sprinkling on topoptional
Boil the potatoes until tender. Once cooled, peel and chop them quite finely.
Once you’ve boiled and cooled the eggs cut them in half lengthways and carefully remove the yolks.
Puree the yolks with the fromage frais and oil, season to taste and combine with the potatoes and pickles. Adjust seasoning as necessary.
Spoon generous amounts of the filling into the egg halves, sprinkle with fresh herbs and place the eggs on a large serving plate. You can put a bit of fromage frais under each egg to prevent it from moving.
Use salad potatoes, not floury potatoes.
To save time you can boil the eggs and potatoes ahead. Once cooled refrigerate them overnight, unpeeled, covered. Peel and chop when you are ready to make the recipe.
Extras: You can add fresh herbs, such as chives or parsley into the filling, or chopped pickled jalapenos for a bit of heat.
Keep leftover deviled eggs covered and refrigerated for up to 2 days.