Creole Deviled Eggs
Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole classics and a dusting of smoked paprika on top.
- 3 tablespoons green bell pepper, minced
- 2 teaspoons avocado oil, divided
- 1/4 teaspoon garlic granules
- 12 eggs, hard boiled, peeled and halved
- 1/3 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon pimentos, minced
- 2 teaspoons chopped fresh parsley
- 1 teaspoon Creole Spice
- 1/2 teaspoon Herbes de Provence
- fleur de sel
- smoked paprika
- In a small skillet over medium heat, sauté the bell pepper and garlic granules in 1 teaspoon of oil. Set aside to cool.
- Separate the egg yolks and whites. Arrange the whites on a clean plate and set aside in the refrigerator.
- In a medium bowl, combine the egg yolks, Greek yogurt, Dijon mustard, Worcestershire sauce and the remaining teaspoon of oil. Mix well until creamy.
- Stir in the green bell peppers, pimentos, parsley, Creole Spice and Herbes de Provence
- Spoon a dollop of filling into each half egg white and sprinkle the tops with a light dusting of smoked paprika and fleur de sel.
- Serve immediately.
Be sure to go easy on the smoked paprika, it's easy to over-do. I like to use a small strainer held high over the plate to remove clumps and distribute the spice evenly. Enjoy!
If Cajun & Creole is your kind of cuisine, check out these recipes for a Cajun Cobb Salad or a Voodoo Bloody Mary.
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