Creole Deviled Eggs

Name: Creole Deviled Eggs
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

13 ingredients

2 steps

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

Directions

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.