Deviled Eggs with Remoulade Sauce PDF Print E-mail
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This is a tasty departure from the conventional deviled egg recipes; gives a Creole flavor to what some consider an ordinary appetizer . . .

Submitted by:  John Keife


  • 1 dozen eggs
  • 1/2 TBS salt
  • 3 TBS mayonnaise
  • 1/2 cup sweet relish
  • 6 lettuce leaves

Remoulade Sauce:

  • 1 cup Creole mustard
  • 6 TBS olive oil
  • 3 TBS ketchup
  • 1 TBS vinegar
  • 1 TBS lemon juice
  • 2 TBS finely chopped green onions
  • 1/2 cup minced celery heart plus leaves
  • Salt to taste
  • Pepper to taste
  1. Place eggs in pot of cool water to cover plus salt
  2. Bring water to a boil and continue boiling for 10 minutes
  3. Remove eggs from heat, pour off water, and cool eggs by immersing in cold water
  4. Peel and halve the eggs; remove yolks and mash yolks in a mixing bowl
  5. Add the mayonnaise and relish and mix well
  6. Fill egg whites with egg-yolk mixture, and refrigerate before serving

Remoulade Sauce:

  1. Combine all ingredients well and refrigerate for at least 1 hour
  2. Line each of 6 salad plates with lettuce leave and place 4 egg haves on each plate
  3. Top each egg half with 1 TBS of remoulade sauce

Serves 6