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These hard-cooked eggs get a Cajun kick with homemade rémoulade consisting of mayonnaise, yogurt, Creole mustard and lemon juice. Garnish with celery for color.

Hannah Klinger
Recipe by Cooking Light April 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.

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  • Stir diced celery, mayonnaise, yogurt, celery leaves, capers, Creole mustard, lemon juice, black pepper, salt, and ground red pepper into yolks. Divide among whites; top with sliced celery.

Nutrition Facts

90 calories; fat 6.2g; saturated fat 1.6g; sodium 189mg.
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