Creole Deviled Eggs

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, 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!