Rémoulade Deviled Eggs

Rémoulade Deviled Eggs Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


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.


Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 6.2 g
Satfat 1.6 g
Sodium 189 mg


1 dozen eggs
1/4 cup diced celery
1/4 cup canola mayonnaise
3 tablespoons 2% Greek yogurt
2 tablespoons minced celery leaves
1 tablespoon chopped capers
1 tablespoon Creole mustard
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Sliced celery


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

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.

Hannah Klinger,

Cooking Light

April 2014
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