Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.

Recipe by Cooking Light June 2012


Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

22 mins
37 mins
Serves 8 (serving size: 2 egg halves)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

90 calories; fat 4.9g; saturated fat 1.8g; mono fat 1.9g; poly fat 0.8g; protein 7.2g; carbohydrates 2.5g; fiber 0.1g; cholesterol 183mg; iron 1mg; sodium 163mg; calcium 36mg.