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Creole Deviled Eggs
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Firing up the stove
Classic deviled eggs with a Louisiana accent: Creole mustard, hot sauce and Creole seasoning in the filling, finished with crispy andouille and green onion.
Notes
Make the filling and cook the eggs a day ahead; fill the day of. Swap the andouille for crumbled bacon or tasso if you like.
RECIPE CARD
Creole Deviled Eggs
Yield: 24 deviled eggs | Time: 20 min, plus 15 min cooking
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Ingredients
- 12 large eggs
- ½ cup mayonnaise (Duke's)
- 1½ tbsp Creole mustard
- 1 tsp Crystal hot sauce, plus more to taste
- 1 tsp pickle juice or white vinegar
- 1 tsp Creole seasoning, plus more to dust
- 2 tbsp sweet pickle relish, squeezed dry
- Kosher salt, to taste
- 3 oz andouille, finely diced
- 2 green onions, thinly sliced
- Smoked paprika, to finish
Instructions
- Steam or boil the eggs 12 minutes, then plunge into ice water for 10 minutes. Peel.
- Crisp the andouille in a dry skillet over medium heat, 4–5 minutes. Drain on paper towels.
- Halve the eggs lengthwise and pop the yolks into a bowl.
- Mash the yolks with mayo, Creole mustard, hot sauce, pickle juice, Creole seasoning and relish until smooth. Season with salt.
- Pipe or spoon the filling into the whites.
- Top with andouille, green onion and a dusting of smoked paprika and Creole seasoning. Chill until serving.
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Schossow Kitchen · schossowkitchen.com
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