Creole Deviled Eggs

1. 1

   Set the eggs in a pan just big enough to hold them in one layer.

2. 2

   Cover with water and slide the pan over a high flame.

3. 3

   Bring to a boil.

4. 4

   Pull the pan off the heat.

5. 5

   Cover and let sit for 12 minutes.

6. 6

   Pour off the hot water and run cold water over the eggs to chill them.

7. 7

   Peel and cut in half lengthwise.

8. 8

   Scoop out the yolks, saving the whites, and transfer to a bowl.

9. 9

   Mash the yolks with a fork and add the mayonnaise, mustard, celery, pepper, and salt.

10. 10

    Mash everything again and mound the yolk mixture back into the whites.

11. 11

    Garnish with chives and a sprinkling of Creole Seasoning.

12. 12

    Serve on a platter and watch em disappear.

* Per serving · 4 servings · Values may vary.

No additional tips available.