Creole stuffed eggs

Yield: 12 Servings

Measure Ingredient
\N \N Creole-style stuffed eggs are heartier and more flavorful than ordinary
\N \N Deviled eggs. Diced celery, pickles and onions, combined with cayenne
\N \N Pepper and garlic, give these eggs a spicy punch.
12 eaches Hard-cooked eggs, peeled
1 tablespoon Sherry vinegar
1 teaspoon Paprika
½ cup (2 stalks) finely chopped celery 1/3 cup finely chopped sour pickles
¼ cup Finely chopped red onions
¼ cup Mayonnaise
2 teaspoons Lemon juice
½ teaspoon Cayenne (ground red) pepper
2 eaches Cloves garlic, minced

INGREDIENTS

DIRECTIONS

Halve eggs lengthwise and transfer yolks to small bowl. Mash the yolks, then combine them with mayonnaise, vinegar, lemon juice, paprika and cayenne pepper. Stir in celery, pickles, onion and garlic. Stuff whites with filling, then arrange eggs on a platter.

Garnish with parsley, if you like. Cool in the refrigerator until ready to serve. Serves 12. Courtesy of Shareware RECIPE CLIPPER 1.0

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