Creole Deviled Eggs Recipes

EGGS CREOLE OVER TOAST

Eggs Creole Over Toast image

Tasty egg scramble.

Provided by cassiopeia222

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter
¼ cup chopped mushrooms
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 cup crushed tomatoes
1 tablespoon capers
6 eggs, beaten
4 slices bread, toasted

Steps:

Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.

Nutrition Facts : Calories 222 calories, Carbohydrate 18.3 g, Cholesterol 286.6 mg, Fat 11.4 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4.4 g, Sodium 440.4 mg, Sugar 1.9 g

CREOLE DEVILED EGGS

Creole Deviled Eggs image

Make and share this Creole Deviled Eggs recipe from Food.com.

Provided by The Range Rover

Categories Creole

Time 20m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

16 large hard-boiled eggs
1/2 cup mayonnaise
1 tablespoon lemon juice
5 drops hot sauce
1/4 teaspoon salt
1/2 teaspoon ground red pepper
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped red bell peppers

Steps:

Slice eggs in half and remove yolk.
Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
Add chives, parsley and bell pepper.
Pulse until blended.
Spoon yolk mixture into egg halves.
Granish eggs by dusting each with more ground red pepper.
If desired you can add more chives and parsley as well to garnish.

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