Creole Deviled Eggs

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

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

Directions:

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.
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.

By RecipeOfHealth.com