Rémoulade Deviled Eggs

Photo: Randy Mayor; Styling: Lindsey Lower  

Rémoulade Deviled Eggs gets a Cajun kick with homemade rémoulade. Garnish with celery for color.

Yield: Serves 12
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Sodium: 189mg

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

  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.
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