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Creole Deviled Eggs

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 22 mins
Total time 37 mins
Yield Serves 8 (serving size: 2 egg halves)
Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.

Ingredients

  • 8 large eggs
  • 1 tablespoon cider vinegar
  • 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon finely chopped green bell pepper
  • 1 tablespoon finely chopped celery
  • 1 tablespoon Creole mustard
  • 2 teaspoons minced fresh chives
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/8 teaspoon salt
  • Dash of ground red pepper
  • 2 pieces hot pickled okra, each cut into 8 slices

Nutrition Information

  • calories 90
  • fat 4.9 g
  • satfat 1.8 g
  • monofat 1.9 g
  • polyfat 0.8 g
  • protein 7.2 g
  • carbohydrate 2.5 g
  • fiber 0.1 g
  • cholesterol 183 mg
  • iron 1 mg
  • sodium 163 mg
  • calcium 36 mg

How to Make It

  1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

  2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.