Creole Deviled Eggs
Prep Time
N/A
Cook Time
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Total Time
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Servings
N/A
Difficulty
Moderate
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About this Recipe
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 Spice and a dusting of Smoked Sweet Paprika on top.
Instructions
1
In a small skillet over medium heat, sauté the bell pepper and garlic granules in 1 teaspoon of oil. Set aside to cool.
2
Separate the egg yolks and whites. Arrange the whites on a clean plate and set aside in the refrigerator.
3
In a medium bowl, combine the egg yolks, Greek yogurt, Dijon mustard, Worcestershire sauce and the remaining teaspoon of oil. Mix well until creamy.
4
Stir in the green bell peppers, pimentos, parsley, Creole Spice and Herbes de Provence
5
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.
6
Serve immediately.
7
Notes:
8
Be sure to go easy on the smoked paprika, as 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!
Ingredients
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