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Chicken Creole Deviled Eggs Recipe

Chicken Creole Deviled Eggs Recipe

Scrambling for a quick-and-easy recipe to use up some of those hard-cooked Easter eggs? Just add a little diced chicken and these zippy deviled-egg snacks from our Test Kitchen are almost a lunch in themselves! NO CREOLE seasoning or honey mustard? The following spices can be substituted for the Creole seasoning: ¼ teaspoon each paprika and garlic powder, and a pinch each of cayenne pepper, dried thyme and ground cumin. As a substitute for honey mustard, combine ½ teaspoon Dijon mustard and ½ teaspoon honey.
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6 servings


  • 6 hard-cooked eggs
  • 1/2 cup diced cooked chicken
  • 5 tablespoons mayonnaise
  • 1 tablespoon finely chopped onion
  • 1 teaspoon honey mustard
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon Creole seasoning
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon minced fresh parsley


  • 1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving. Yield: 1 dozen.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

2 each: 187 calories, 15g fat (3g saturated fat), 227mg cholesterol, 198mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 10g protein.

Reviews for Chicken Creole Deviled Eggs

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katlaydee3 User ID: 3741999 264708
Reviewed Apr. 16, 2017

"Delicious and different! I loved this recipe."

met999000 User ID: 2397826 155215
Reviewed Mar. 18, 2011

"Tho some found the chicken a little 'weird', everyone liked these deviled eggs.

The spice was a little mild so may I suggest a little more if you want that kick."

ak47gramma User ID: 1987841 63209
Reviewed Feb. 27, 2010

"very good, will make yhis agian often. Thanks"

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