Creole Deviled Eggs

Posted by francis keyser Friday, May 28, 2010
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Chill Time: 30 minutes-ready to eat
Difficulty: 1

Zo has told me at least three times that these were her favorite deviled eggs ever. So I bumped up the taste score from a GR to a VGR and names them as such. They were really good, everyone enjoyed them but it is just hard for me to say one deviled egg is better than another. I mean they are all deviled eggs, so they are all good to me! Really the only difference between these and my mothers are that I added jalapeno for kick, I added green onion for more zing than onion powder provides and then creole mustard in lieu of regular yellow mustard for a nice seasoned flavor. I also added a little smoked paprika to the tops because I like that full smokey flavor. Really though if you had these and my mothers I think that you would think they are both pretty darn good and not too different. I hope you enjoy!

Ingredients:
6 eggs (hard boiled)
1 jalapeno (seeded, diced)
1 green onion (diced)
2 tbsp mayonnaise
1 tsp creole mustard
1 tsp red wine vinegar
kosher salt (to taste)
fresh crack pepper (to taste)
1/4 tsp smoked paprika
1/4 tsp paprika

After hard boiling eggs, remove shells and slice in half. Remove yolks from egg halves and place them into a medium bowl. Using a fork mush together egg yolks with all ingredients except either of the paprika's. Once mixed well add the filling back into the egg halves. Mix together both types of the paprika and sprinkle the mixture over the deviled eggs. Cover eggs and chill until ready to serve.

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