Creole Deviled Eggs

3 Reviews
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Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
22 Mins
Total Time
37 Mins
Yield
Serves 8 (serving size: 2 egg halves)
By Tiffany Vickers Davis
June 2012
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

  • Calories 90
  • Fat 4.9g
  • Satfat 1.8g
  • Monofat 1.9g
  • Polyfat 0.8g
  • Protein 7.2g
  • Carbohydrate 2.5g
  • Fiber 0.1g
  • Cholesterol 183mg
  • Iron 1mg
  • Sodium 163mg
  • Calcium 36mg

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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Ratings & Reviews

RicBennewate's Review

Frank645
February 04, 2015
These were sooo good! They were a huge hit at our Superbowl party!!

EllenDeller's Review

RicBennewate
April 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.

Frank645's Review

EllenDeller
October 09, 2012
N/A
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