CREOLE DEVILED EGGS
Dinosaur BBQ Recipe
Makes 2 dozen
12 large eggs
6 tablespoons mayo
2 tablespoons creole mustard (I prefer Zatarain’s)
2 tablespoons finely minced celery
1/2 teaspoon kosher salt
Put eggs in large pot, just cover with cold water. Heat to boil. Turn off heat, but leave on burner for 12-15 minutes. Cool in ice bath.
Peel eggs and cut lengthwise. Scoop out yolks and transfer to bowl. Mash yolks with fork and add mayo, mustard, celery, pepper, and salt. Mash mixture and add to egg whites.
Sprinkle creole seasoning on top.