Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.
8 large eggs
1 tablespoon cider vinegar
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
1/4 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
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon salt
Dash of ground red pepper
2 pieces hot pickled okra, each cut into 8 slices
How to Make It
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.
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.