Creole Deviled Eggs
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.
How to Make It
Step 1
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
Step 2
Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.
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EllenDeller's Review
Made these twice for parties, and they were a hit--disappeared immediately! The second time, I used juice from the pickled okra jar instead of vinegar and added Tony Cachere's Creole Seasoning instead of salt and other spices. I actually prefer to skip the cream cheese, as it detracts from the fluffiness I like in a deviled egg. The slice of okra on top makes these look quite festive.
Frank645's Review
N/A
RicBennewate's Review