1. Hard Boil Eggs: Boil, Instant Pot, or Steam method.
2. Peel and slice the boiled eggs in half.
3.PRO TIP: Instead of scooping out the yolk with a spoon (which can tear the egg) gently push from the back of the egg and pop the yolk out!
4. In a bowl, add the yolks, mayonnaise, Dijon mustard, lemon juice, salt, pepper, rosemary, cream Fraiche' (or soft cream cheese).
5. Mix until well combined with a hand mixer (this gets it creamy and fluffy), and load into a large zip log back fitted with a large star tip
.6. Pipe the filling back into the boiled eggshells, and garnish with a few fresh pomegranate seeds and tiny sprigs of rosemary. Serve on a tray garnished with rosemary and pomegranate seeds.


  • 4 Eggs
  • 1 Mayonnaise
  • 1 Dijon mustard
  • 1 Lemon juice
  • 1 Salt
  • 1 Pepper
  • 1 Rosemary
  • 1 Cream Fraiche
  • 1 Pomegranate seeds