Creole Deviled Eggs
| Category: | Breakfast & Brunch |
| Seasons | June |
| Cuisine Type | American |
Ingredients
Creole Deviled Eggs
| 12 large fresh eggs |
| 6 Tbs mayonnaise |
| 2 Tsp creole mustard |
| 2 Tbs finely minced clery |
| 1/8 tsp black pepper |
| 1/2 tsp salt |
| creole seasoning |
Creole Deviled Eggs Directions
- 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.
