Creole Deviled Eggs

Creole Deviled Eggs Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.


Serves 8 (serving size: 2 egg halves)
Total time: 37 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 37 Minutes

Nutritional 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


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


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.

Tiffany Vickers Davis,

Cooking Light

June 2012
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