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Creole Deviled Eggs
Posted by Lori Ross - Viewed 693 times

 recipe by Lori Ross

Creole Deviled Eggs 
 
6 eggs, hard boiled, cooled, and peeled
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
1 tsp chopped chives
Hot pepper sauce
Paprika
Salt and pepper
 
Place the cooked egg yolks in a bowl. Using a fork, mix the mayonnaise, mustard, vinegar, chives, hot sauce, salt and pepper into the yolks to form a smooth paste. Taste. Fill 12 egg halves with the filling. Top with paprika. Place attractively on a platter on lettuce leaves and garnish with herbs. Variation: Spicier Eggs: add 1 tsp chopped canned jalapeno peppers to yolk mixture.

Serves 12




Tags:Snacks  

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