Rémoulade Deviled Eggs

Name: Rémoulade Deviled Eggs
Ingredients: 1 dozen eggs; 1/4 cup diced celery; 1/4 cup canola mayonnaise; 3 tablespoons 2% Greek yogurt; 2 tablespoons minced celery leaves; 1 tablespoon chopped capers; 1 tablespoon Creole mustard; 2 teaspoons lemon juice; 1/4 teaspoon black pepper; 1/8 teaspoon kosher salt; 1/8 teaspoon ground red pepper; Sliced celery

12 ingredients

2 steps

Ingredients

1 dozen eggs
1/4 cup diced celery
1/4 cup canola mayonnaise
3 tablespoons 2% Greek yogurt
2 tablespoons minced celery leaves
1 tablespoon chopped capers
1 tablespoon Creole mustard
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Sliced celery

Directions

1

Steam eggs in a vegetable steamer 16 minutes; cool slightly, and peel. Slice eggs in half lengthwise, and remove yolks; mash yolks.
2

Stir diced celery, mayonnaise, yogurt, celery leaves, capers, Creole mustard, lemon juice, black pepper, salt, and ground red pepper into yolks. Divide among whites; top with sliced celery.