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Chicken Creole Deviled Eggs

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.
  • Makes
    1 dozen

Ingredients

  • 6 hard-boiled large 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

Directions

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

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