Creole Deviled Eggs

Name: Creole Deviled Eggs
Yield: feeds 6 to 8
Ingredients: 12 large eggs; 6 tablespoons mayonnaise; 2 tablespoons Creole mustard (preferably Zatarain’s) or spicy brown mustard; 2 scant tablespoons finely minced celery; Black pepper; 1/2 teaspoon kosher salt; 1 rounded tablespoon snipped fresh chives; Creole Seasoning (page 167)

January 24, 2012

Folks might laugh, but I could eat deviled eggs all day. My mother made them for me when I was a kid, and I’ve loved them ever since. When we serve our spiced-up version on a catering job or make them for a Custom-Que appetizer, everyone just goes nuts. To buy Zatarain’s mustard, see the Resources section (page 175).

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