Creole Deviled Eggs

By nanarose

Tiffany Vickers Davis, Cooking Light

JUNE 2012

Ingredients

• 8 large eggs
• 1 tablespoon cider vinegar
• 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon finely chopped celery
• 1 tablespoon Creole mustard
• 2 teaspoons minced fresh chives
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/8 teaspoon salt
• Dash of ground red pepper
• 2 pieces hot pickled okra, each cut into 8 slices

Preparation

Step 1

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.