Creole Deviled Eggs
These devilled eggs offer a Creole-inspired variation on the traditional starter. Hard-boiled egg yolks are blended with mayonnaise, lemon juice, hot sauce, salt, and ground red pepper to create a smooth, flavourful base. Fresh chives, parsley, and finely chopped red bell pepper are then incorporated for colour and texture. The creamy mixture is spooned back into the egg white halves and finished with a dusting of red pepper for a vibrant presentation.
Ingredients
- 16 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 5 drops hot sauce
- 1/4 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped red bell peppers
Method
- Halve the eggs and take out the yolks.
- Blend the yolks with mayonnaise, lemon juice, hot sauce, salt, and ground red pepper in a food processor until you have a smooth consistency, pausing to scrape the bowl.
- Mix in the chopped chives, parsley, and red bell pepper.
- Pulse the processor a few times to combine everything.
- Fill the egg white halves with the prepared yolk mixture.
- Finish each egg by sprinkling a little extra ground red pepper on top.
- For additional garnish, you may also sprinkle on more chives and parsley.
Nutrition (per serving)
Sodium154100 mg
Recipe details
CategoryCreole
AuthorThe Range Rover
