Salt & Vinegar Deviled Eggs

Apr 07, 2026

Salt & Vinegar Deviled Eggs

A Derby party classic with a bold, modern twist. These Salt and Vinegar Deviled Eggs feature a silky filling made with crème fraîche, mayonnaise, Dijon mustard, and lemon zest for an ultra-creamy bite. Finished with a crunchy salt and vinegar potato chip and fresh chives, they deliver the perfect balance of richness and tang. Curated by New York Times bestselling author Caroline Chambers in partnership with CAFÉ™ Appliances, this Kentucky Derby At-Home recipe transforms a timeless appetizer into a standout Churchill Downs-inspired snack for your watch party spread.

Tips from Caroline

These deviled eggs get their richness from crème fraîche, which makes the filling extra creamy and smooth alongside the mayo and mustard. A crunchy salt-and-vinegar chip on top brings the salty, tangy bite that makes the whole thing feel like a very good party snack.

You’ll likely have extra crème fraîche left over, which is a great excuse to keep the snacks coming. Dollop it onto potato chips with a little caviar if you’re feeling fancy, or stir it with fresh dill, lemon, and a pinch of salt for a quick dip for chips or vegetables.

Makes 24 deviled eggs | Cook time: ~15 minutes (plus time to hard boil eggs)

Tools:

• Small skillet
• Mixing bowl
• Fork
• Sealable plastic bag

Ingredients:

• 12 peeled hard-boiled eggs
• ½ cup crème fraîche
• ¼ cup mayonnaise
• 1 tablespoon sweet pickle juice
• 1 tablespoon Dijon or yellow mustard
• ½ teaspoon kosher salt
• ¼ teaspoon smoked paprika
• Zest from 1 lemon
• Freshly cracked black pepper
• Salt-and-vinegar potato chips, for topping
• 2 tablespoons finely chopped fresh chives

Method

1. Pre-peeled hard-boiled eggs are a great shortcut, but if you’re boiling them yourself, here’s the easy way:

2. Place 12 eggs in a sauté pan or saucepan that fits them in a single layer. Add water to just cover the eggs and splash in a little vinegar. Cover and bring to a boil over high heat. Once the water boils, turn off the heat, move the pan off the burner, and let the eggs sit in the hot water for 10 minutes.

3. Drain the hot water and run cold water over the eggs, adding ice to chill them quickly. Once cool enough to handle, gently roll each egg on the counter to crack the shell all over. Start peeling from the wider end, then slide a spoon under the shell to help lift it off. Rinse away any stray shell pieces and you’re ready to go.

4. Slice the 12 hard-boiled eggs in half lengthwise and scoop the yolks into a bowl.

5. Mash the yolks with a fork until smooth, then stir in 1/2 cup crème fraîche, 1/4 cup mayonnaise, 1 tablespoon sweet pickle juice, 1 tablespoon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon smoked paprika, lemon zest, and a few cracks of black pepper. Taste and add more salt if needed. If the mixture looks a little lumpy, you can switch to a whisk to make it extra smooth.

6. Spoon the filling into a plastic zip-top bag, snip a small corner off the bag, and pipe the filling back into the egg whites. If this feels too fussy, you can also just use a spoon.

7. Just before serving, top each deviled egg with a salt and vinegar chip and finish with the chopped chives.

Shop Caroline's Kitchen with CAFÉ Appliances

CAFÉ curates customizable appliances that lets you reflect your personal style. Derby at Home Ambassador Caroline Chamber’s kitchen complements her everyday life, whether cooking, spending time with her family, or hosting a party. Shop Caroline’s CAFÉ kitchen.

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