Folks might laugh, but I could eat deviled eggs all day. My mother made them for me when I was a kid, and I’ve loved them ever since. When we serve our spiced-up version on a catering job or make them for a Custom-Que appetizer, everyone just goes nuts. To buy Zatarain’s mustard, see the Resources section (page 175).

　　

Ingredients

feeds 6 to 8

　　

The Eggs

12 large eggs

　　6 tablespoons mayonnaise

　　2 tablespoons Creole mustard (preferably Zatarain’s) or spicy brown mustard

　　2 scant tablespoons finely minced celery

　　Black pepper

　　1/2 teaspoon kosher salt

　　

The Garnish

1 rounded tablespoon snipped fresh chives

　　Creole Seasoning (page 167)

　　

Step 1

Set the eggs in a pan just big enough to hold them in one layer. Cover with water and slide the pan over a high flame. Bring to a boil. Pull the pan off the heat. Cover and let sit for 12 minutes. Pour off the hot water and run cold water over the eggs to chill them. Peel and cut in half lengthwise.

　　

Step 2

Scoop out the yolks, saving the whites, and transfer to a bowl. Mash the yolks with a fork and add the mayonnaise, mustard, celery, pepper, and salt. Mash everything again and mound the yolk mixture back into the whites.

　　

Step 3

Garnish with chives and a sprinkling of Creole Seasoning. Serve on a platter and watch ‘em disappear.

　　Dinosaur Bar-B-QueTen Speed Press