Creole Deviled Eggs
Bookmark this page
Ingredients
8 large eggs
1 tablespoon apple cider vinegar
2 tablespoons (1 ounce) 1/3-cup low-fat cream cheese
¼ cup plain 2% low-fat Greek yogurt
1 tablespoon finely chopped green bell pepper
1 tablespoon celery, finely chopped
1 tablespoon creole mustard
2 teaspoons chopped fresh green onions
¼ teaspoon freshly ground black pepper
¼ teaspoon hot pepper sauce (such as tabasco)
⅛ a teaspoon of salt
Pinch of ground red pepper
2 pieces of hot pickled okra, each cut into 8 slices
To make
Chef Stage remembers his mother's seasoned eggs, which he complements with bright Creole condiments.
Put the eggs in a large saucepan. Cover the eggs with water 1 inch above egg level; add the vinegar. Bring to a boil. Remove from heat; cover and let stand for 15 minutes. Drain and rinse with cold running water until they cool down.Peel the eggs and cut them in half lengthwise. Place the egg yolks in a medium bowl; add the cream cheese and mash with a fork until smooth. Add the yogurt and the following 8 ingredients (with the addition of red pepper). Spoon the mixture over the egg white halves (about 1 tablespoon for each half). Garnish each egg half with 1 okra slice.
Put the eggs in a large saucepan. Cover the eggs with water 1 inch above egg level; add the vinegar. Bring to a boil. Remove from heat; cover and let stand for 15 minutes. Drain and rinse with cold running water until they cool down.Peel the eggs and cut them in half lengthwise. Place the egg yolks in a medium bowl; add the cream cheese and mash with a fork until smooth. Add the yogurt and the following 8 ingredients (with the addition of red pepper). Spoon the mixture over the egg white halves (about 1 tablespoon for each half). Garnish each egg half with 1 okra slice.
Views: 148
Author:Admin
Published: 11/21/2023 12:28 AM
Was this recipe helpful to you?
Yes
No
Comments (0)