Creole Deviled Eggs

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.

Yield: Serves 8 (serving size: 2 egg halves)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 37 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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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