Fleur de Lis

Fleur de Lis

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Monday, February 16, 2015

Deviled Eggs with Creole Mustard

The secret to these little beauties is the use of Zatarain's Creole Mustard. That mustard will provide a nice little zip to your Creole Stuffed Eggs!

When I make deviled (or stuffed) eggs, I always boil an extra egg to finely chop to assure there's lots of filling for the egg halves.

7 eggs, boiled, peeled and halved, yolks removed to a medium sized bowl
1/4 cup mayo (more or less)
1 T. Zatarain's Creole Mustard
2 T. sweet (or dill) pickle relish
salt and pepper

Mash the yolks and the extra egg until smooth. Blend in mayo, mustard, pickle relish and salt and pepper to taste.

Fill egg whites and garnish with paprika.

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