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

More From Cooking Light

Nutritional Information

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rémoulade Deviled Eggs Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy