Creole stuffed eggs
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Creole-style stuffed eggs are heartier and more flavorful than ordinary | ||
| Deviled eggs. Diced celery, pickles and onions, combined with cayenne | ||
| 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 |
Directions
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