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.

Yield:

Serves 12

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 6.2 g
Satfat 1.6 g
Sodium 189 mg

Ingredients

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

Preparation

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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