Title: Creole Stuffed Eggs
Categories: Egg Snack
Yield: 12 Servings
| | | Creole-style stuffed eggs are heartier and more flavorful th |
| | | Deviled eggs. Diced celery, pickles and onions, combined wi |
| | | Pepper and garlic, give these eggs a spicy punch. |
| INGREDIENTS |
| 12 | | Hard-cooked eggs, peeled |
| 1 | tb | Sherry vinegar |
| 1 | ts | Paprika |
| 1/2 | c | (2 stalks) finely chopped celery 1/3 cup finely chopped sour |
| 1/4 | c | Finely chopped red onions |
| DIRECTIONS |
| 1/4 | c | Mayonnaise |
| 2 | ts | Lemon juice |
| 1/2 | ts | Cayenne (ground red) pepper |
| 2 | | Cloves garlic, minced |
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