Photo: Randy Mayor; Styling: Lindsey Lower 
Yield
Serves 12

These hard-cooked eggs get a Cajun kick with homemade rémoulade consisting of mayonnaise, yogurt, Creole mustard and lemon juice. Garnish with celery for color.

How to Make It

Step 1

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

Step 2

Stir diced celery, mayonnaise, yogurt, celery leaves, capers, Creole mustard, lemon juice, black pepper, salt, and ground red pepper into yolks. Divide among whites; top with sliced celery.

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