How to Make Deviled Eggs
Creole deviled eggs have just the right amount of kick.
I grew up on the traditional mayonnaise, mustard and sweet pickle relish deviled eggs. Don't get me wrong, I still like those but, every once in a while, I like to try something a little different.
My current favorite is Creole-flavored deviled eggs. These eggs have a little more flavor than standard deviled eggs without being too spicy. Try them and let me know what you think. (Click here to learn how to make rainbow colored deviled eggs.)
One dozen eggs
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. Wickles relish
1/4 tsp. Creole seasoning
Boil eggs. If you are really lucky, you have the Back to Basics egg cooker/toaster pictured above. If not, you'll have to cook your eggs the hard way (place in pan, cover with an inch of water, bring to a boil, remove from heat, cover for 15 minutes, drain hot water and replace with cold water to stop eggs from cooking).
Peel the eggs. Again, I hope you have the Back to Basics egg cooker. The eggs peel so much easier than pan-boiled eggs. I don't know why or how, I just know they do.
Slice eggs lengthwise. Remove yolks and place in small mixing bowl.
Using a fork, crumble the egg yolks. Add mayonnaise, mustard, Wickles relish and Creole seasonig. Mix well.
Spoon or pipe yolk mixture back into eggs. Keep refrigerated until serving.
That's all there is to it.