Creole Deviled Eggs

Creole Deviled Eggs
Make deviled eggs with a Creole twist by mixing the egg yolks with mayonnaise, mustard, and a dash of pepper puree for a spicy appetizer.


- 6 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Creole or Dijon mustard
- 1/2 teaspoon Louisiana Pepper Exchange's pepper purees (adjust for desired spice level)
- Salt and black pepper to taste
- Paprika and chopped fresh chives for garnish (optional)


1. Hard Boil the Eggs:
Start by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer. Simmer for 9-12 minutes. Once done, immediately transfer the eggs to a bowl of ice water to cool.

2. Peel and Halve the Eggs:
Once the eggs are cool, peel them carefully. Cut each egg in half lengthwise, and gently scoop out the yolks into a separate bowl. Set the egg white halves aside.

3. Prepare the Filling:
Mash the egg yolks with a fork until they are finely crumbled. Add mayonnaise, Creole or Dijon mustard, and Louisiana Pepper Exchange's pepper purees. Mix well until you have a smooth and creamy filling. Season with salt and black pepper to taste. Adjust the spice level by adding more or less pepper puree according to your preference.

4. Fill the Egg Whites:
Using a spoon or a piping bag, fill each egg white half with the spicy yolk mixture. You can create a smooth or decorative swirl on top.

5. Garnish:
If desired, sprinkle a pinch of paprika and chopped fresh chives on top of each deviled egg for added flavor and presentation.

6. Chill and Serve:
Place the Creole Deviled Eggs in the refrigerator for about 30 minutes to chill and allow the flavors to meld together.

7. Serve:
Arrange your Creole Deviled Eggs on a serving platter and serve them as a spicy appetizer. They're perfect for parties, gatherings, or any occasion where you want to add a Creole twist to a classic favorite.

Enjoy your flavorful and spicy Creole Deviled Eggs!