![Southern Living Creole Deviled Eggs on a blue surface](https://cdn.statically.io/img/www.southernliving.com/thmb/ntu0DzMuRCHQmaECZv7OPGe5icA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27580_DeviledEggs_182-1-30e694c1291f47b99d455b119238f702.jpg)
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Although Creole and Cajun flavors were born in Louisiana, love for them has spread all over the South and beyond. In addition to a kick from a little cayenne pepper and Creole mustard, these deviled eggs get a little extra flavor love from the Cajun holy trinity—onion, celery, and green bell pepper. Serve them at your next party or potluck—just make a double batch, because they’re sure to go fast.
Ingredients
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1 Tbsp. unsalted butter
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1/4 cup finely chopped yellow onion (from 1 small [6 oz.] onion)
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1/4 cup finely chopped celery (from 1 large [3 oz.] celery stalk)
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1/4 cup finely chopped green bell pepper (from 1 small [6 oz.] bell pepper)
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1/2 tsp. kosher salt, divided
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6 large eggs
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Ice
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2 Tbsp. mayonnaise
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2 tsp. Creole mustard
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1/8 tsp. black pepper
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Cayenne pepper
Directions
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Melt butter in a medium skillet over medium. Add onion, celery, bell pepper, and 1/4 teaspoon of the salt; cook, stirring occasionally, until vegetables are softened, about 5 minutes. Remove from heat; let cool 10 minutes. Transfer 2 tablespoons of the vegetable mixture to a small bowl, and reserve for garnish. Transfer remaining vegetable mixture to a separate small bowl, and reserve for yolk mixture.
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Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
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Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
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Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
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Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.
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Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl until smooth. Stir in reserved vegetable mixture, black pepper, and remaining 1/4 tsp. salt.
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Spoon yolk mixture evenly (about 1 Tbsp. each) into egg whites. Top evenly with a pinch of cayenne pepper and remaining 2 Tbsp. vegetable mixture. Serve immediately, or store in an airtight container in refrigerator up to 3 days.