Creole Mustard Deviled Eggs

The Creole mustard in the filling and the Creole seasoning on top add a nice little kick! A little Fleur de Lolly secret here: you know when you make stuffed eggs, and there doesn't ever seem to be enough filling to make beautiful sky-high filled whites? Here's the secret to resolving that problem. For each half dozen eggs you cook, boil an extra one. FINELY chop the whites into the filling mixture when you mash up the yolks. Instant extra filling!

7 hard-boiled eggs

1/4 cup mayonnaise

2 - 3 T. Creole mustard

1 T. dill (or sweet) pickle relish

Creole seasoning

Peel eggs and carefully slice in half. Remove the yolks to a medium bowl. Place the white halves on your egg plate. With the remaining egg, finely chop the whites and add to the bowl. Mash yolks with a fork until smooth.

Add mayonnaise, mustard, and pickle relish. Stir to combine and taste. You want the filling to be thick enough to fill the whites without spreading everywhere. If you use x-large eggs, you'll need a little more mayo/mustard than if you use small eggs. Adjust amounts accordingly. 

Using a spoon, gently fill the whites piling the filling high. You can do this because you have extra filling!! Lightly sprinkle the tops of the eggs with Creole seasoning. Refrigerate until ready to serve.

 

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