Chicken Creole Deviled Eggs Recipes

CHICKEN CREOLE DEVILED EGGS

Chicken Creole Deviled Eggs image

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.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

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 : Calories 187 calories, Fat 15g fat (3g saturated fat), Cholesterol 227mg cholesterol, Sodium 198mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

EASTER CHICK DEVILED EGGS

Easter Chick Deviled Eggs image

Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.

Provided by rachelu

Categories Appetizers and Snacks Snacks Kids Cute and Fun

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 ½ tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed

Steps:

Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 1.5 g, Cholesterol 212.9 mg, Fat 7.3 g, Fiber 0.3 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 141.2 mg, Sugar 0.9 g

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