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Creole deviled eggs lined up in a wide horizontal row on a white platter, creamy piped yellow filling dusted with paprika and topped with bacon bits, fresh bright light, shallow depth of field, landscape orientation

Creole Deviled Eggs

Classic deviled eggs that use creole mustard and hot sauce as well as a dash of paprika and crunchy topping.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tbsp Creole mustard
  • 1 tsp hot sauce
  • 1 tsp Creole seasoning
  • 2 tbsp crispy bacon bits
  • 1 pinch paprika

Method
 

  1. Place the eggs in a pot, cover with water, and bring to a boil, then cook for 10 minutes.
  2. Transfer to an ice bath, cool, then peel and slice in half lengthwise.
  3. Scoop the yolks into a bowl and mash with the mayonnaise, Creole mustard, hot sauce, and Creole seasoning.
  4. Pipe or spoon the filling back into the egg whites.
  5. Top each with bacon bits and a dusting of paprika before serving chilled.

Notes

A little splash of pickle juice in the filling brightens everything up.