Devilish Creole Eggs

Devilish Creole Eggs
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Creole is a style of cooking originating in Louisiana that blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American and African influences into this unique Southern cuisine. These Creole Deviled Eggs certainly highlight the worlds influence on today’s cuisine.

 

M-0411-01 DEVILISH CREOLE EGGS

 

Prep Time:     20 minutes

Cook Time:    30 minutes

Makes:            8 servings

 

WHAT YOU NEED

 

8

 HARD-COOKED EGGS, peeled

1

 cup shredded cheddar cheese, divided

1/2

 cup shredded Parmesan cheese

1/2

 cup reduced fat mayonnaise

 

Creole Sauce:

1

 tablespoon butter

1

 cup chopped onions

1

 cup chopped bell peppers

1/2

 cup chopped celery

1

 can (15 ounces) stewed tomatoes, undrained

11/2

cups reduced sodium beef broth

1

teaspoon Creole seasoning

 

Paprika, optional

 

HERE’S HOW

 

  1. SLICE hard-cooked eggs in half lengthwise.  SEPARATE egg whites from yolks, placing yolks in a small bowl.
  2. MASH yolks with a fork.  ADD 1/2 cup cheddar, Parmesan and mayonnaise. MIX together with a fork, as filling for eggs.  PLACE heaping tablespoons of mixture in egg whites; set aside.
  3. MELT butter in a large nonstick skillet on medium heat.  SAUTE onions, peppers and celery 5 to 7 minutes or until slightly softened.
  4. STIR in tomatoes and beef broth; heat to boiling.  REMOVE from heat; spread sauce over bottom of an 11 x 8-1/2-inch baking dish.
  5. PLACE deviled egg halves on top of Creole Sauce.  SPRINKLE with remaining 1/2 cup cheddar cheese.
  6. BAKE in preheated 350°F oven 25 to 30 minutes or until sauce is hot and bubbly.  SPRINKLE eggs with paprika and serve over toasted French bread slices, if desired.