Creole Deviled Eggs
Kids will have a blast smashing the hard-boiled yolks with the mustard, relish and spices in these delicious deviled eggs. This recipe spices hardboiled eggs with Cajun seasoning and Creole mustard, but if you don’t want the heat simply omit the hot sauce and use Dijon mustard instead.
- 12 eggs
- 1/3 cup mayonnaise
- 1 tablespoon Creole or Dijon mustard
- 1 tablespoon relish
- 1 1/2 teaspoons Creole or Cajun spice blend
- hot sauce, to taste
- fresh parsley, to garnish
Adults: Place the eggs in a saucepan. Cover with cold water and bring to a gentle boil over medium-high heat. Cook for about 10 minutes and rinse under cold water to cool.
Together: When the eggs are cool enough to handle, peel them. Cut each egg in half lengthwise and remove the yolks.
Together: Spoon equal amounts of the egg yolk mixture back into the egg whites or transfer the egg yolk mixture to a pastry bag and pipe it into the egg whites. Garnish with fresh parsley and enjoy!
Kids: Transfer the yolks to a small mixing bowl and add the mayonnaise, mustard, relish, creole seasoning and hot sauce to taste. Taste for seasoning and adjust if desired.
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Sobre esta receta
- Porciones: 12
- Tiempo de preparación: 0 minutes
- Tiempo de cocción: 10 minutes