Original Creole Seasoning 
Creole Crab Deviled Eggs
Deviled eggs just got a Tony's makeover with @CreoleSeoul! Loaded with crab meat and Tony’s Creole…
Get RecipeDeviled eggs just got a Tony’s makeover with @CreoleSeoul! Loaded with crab meat and Tony’s Creole flavor, you’ll be coming back for more.
Ingredients
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12 large eggs
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8 ounces lump crab meat, divided
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1/3 cup mayonnaise
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2 teaspoons Creole or dijon mustard
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2 teaspoons apple cider vinegar
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Tony Chachere’s Original Creole Seasoning, to taste
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1 tablespoon fresh parsley, chopped
- Clear
Directions
- Place eggs gently in a large pot. Fill with lukewarm water up to an inch above the eggs. Bring the pot to a boil, cover the pot, and turn off the heat. Allow eggs to cook for 15 minutes. Prepare an ice bath (equal parts water and ice) in a large bowl and set aside. Drain water from the eggs and place eggs in an ice bath for 15 minutes.
- Peel each egg, cut them in half lengthwise, scoop out the yolks and place them in a separate bowl. Place halved eggs on a baking sheet.
- Mash the yolks with a fork until no large chunks remain.
- Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, mustard, apple cider vinegar, parsley, and Tony Chachere’s Original Creole Seasoning.
- Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle with the remaining lump crab meat and a pinch of Creole seasoning.
- Sprinkle with additional parsley, cover, and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.
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