Name: Creole Deviled Eggs
Total time: 37 min
Yield: Serves 8 (serving size: 2 egg halves)
Ingredients: 8 large eggs; 1 tablespoon cider vinegar; 2 tablespoons (1 ounce) 1/3-less-fat cream cheese; ¼ cup plain 2% reduced-fat Greek yogurt; 1 tablespoon finely chopped green bell pepper; 1 tablespoon finely chopped celery; 1 tablespoon Creole mustard; 2 teaspoons minced fresh chives; ¼ teaspoon freshly ground black pepper; ¼ teaspoon hot pepper sauce (such as Tabasco); ⅛ teaspoon salt; Dash of ground red pepper; 2 pieces hot pickled okra, each cut into 8 slices

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RicBennewate

02/04/2015

These were sooo good! They were a huge hit at our Superbowl party!!

EllenDeller

04/23/2014

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.

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Creole Deviled Eggs

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