Creole Deviled Eggs
|
12
large
fresh eggs
|
|
6
Tbs
mayonnaise
|
|
2
Tsp
creole mustard
|
|
2
Tbs
finely minced clery
|
|
0.13
tsp
black pepper
|
|
0.5
tsp
salt
|
|
creole seasoning
|
In a large pot, place the eggs gently in cold water.
Heat to boil
Turn off heat, but leave on the burner for 12 - 15 minutes.
Cool in ice bath
Peel eggs and cut lenghtwise.
Sccop out yolks and place in a bowl.
Mash the yolks with a fork and add mayonnaise, celery, pepper, and salt.
Mash mixture until well blended
Add to empty egg white
Sprinkle with creole seasoning on top. and chopped chives.
