Made these twice for parties, and they were a hit--disappeared immediately! The second time, I used juice from the pickled okra jar instead of vinegar and added Tony Cachere's Creole Seasoning instead of salt and other spices. I actually prefer to skip the cream cheese, as it detracts from the fluffiness I like in a deviled egg. The slice of okra on top makes these look quite festive.
Creole Deviled Eggs
Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.
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Total: 37 Minutes
- Calories: 90
- Fat: 4.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.8g
- Protein: 7.2g
- Carbohydrate: 2.5g
- Fiber: 0.1g
- Cholesterol: 183mg
- Iron: 1mg
- Sodium: 163mg
- Calcium: 36mg
- 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.
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