Cajun Deviled Eggs
6 hard-cooked eggs, peeled
2 T. chopped shallots or green onions
2 T. chopped flat-leaf parsley
1/4 C. mayonnaise
1/4 C. sour cream
1 T. creole or stone-ground mustard
2 t. creole seasoning, or more to taste
1/2 t. cayenne pepper, or more to taste
1/4 t. garlic powder
salt and black pepper to taste
Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves.
Add the shallots and parsley to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, creole seasoning, cayenne pepper, garlic powder, salt and black pepper. Mix until slightly smooth. Fill the egg whites with the yolk mixture. If desired, sprinkle the tops with additional creole seasoning.
Makes 12 deviled eggs.
Cook's note: If the mixture is not creamy enough for your taste, add more mayonnaise as desired. Adjust the seasonings as necessary to your own taste.
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