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Rémoulade Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower



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.


  • 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

Nutrition Information

  • calories 90
  • fat 6.2 g
  • satfat 1.6 g
  • sodium 189 mg

How to Make It

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

  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.