Best Creole Eggs Recipes

EGGS CREOLE OVER TOAST

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.

CREOLE EGGS

Steps:

• In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
• In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
• Blend white sauce with tomato mixture.
• In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
• Bake at 350 degrees for 30 minutes.

CHICKEN CREOLE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.

CREOLE DEVILED EGGS

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.

CREOLE EGGS

Steps:

• Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
• Drain liquid from tomatoes into a small bowl; set aside.
• Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
• Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
• Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

K-JON'S CREOLE DEVILED EGGS

Steps:

• 1. peel eggs.
• 2. cut in half long ways.
• 3. remove all yolks and reserve the 1/2 whites.
• 4. mash the yolks with a fork until smooth.
• 5. add the rest of the ingredients and mix well.
• 6. place mixture in egg white cups with spoon or pipe with a bag.
• 7. garnish with my pepper blend Recipe #426929 or paprika!
• 8. chill at least 4 hours or overnight is best. can do days in advance.

GOLDEN EGGS IN CREOLE CREAM SAUCE

Steps:

• Peel eggs and cut in quarters. Reserve yolks from 2 of the eggs and press through a sieve. Set egg quarters and sieved yolks aside.
• Melt butter in a skillet set over medium heat. When butter has melted, add flour, mustard, salt and cayenne and whisk to combine. Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat.
• Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves. Sprinkle with the reserved sieved egg yolks and serve immediately.

CREOLE SHRIMP DEVILED EGGS

Steps:

• 1. Halve eggs lengthwise. Place yolks in medium bowl. Set aside egg whites. Mash yolks with a fork and add shrimp, mayonnaise, dill, lemon juice, mustard, capers, pepper, salt and Tabasco. Mix well. Fill egg whites. Garnish with dill and serve.

CREOLE EGGS

Steps:

• Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes.
• Add the garlic and saute another moment or two.
• Add the tomatos, tomato paste, hot sauce, and simmer on low heat for about half and hour. You may add some water if the sauce is too thick. Season with salt and pepper.
• Make 6-8 (depending on how many eggs used) indentations in the sauce using the back of a large spoon or ladel. Break eggs ONE AT A TIME on a saucer, slideing the eggs on the stewed vegies where you made the indentation. Cover and cook about 10 minutes, or until eggs are set to your likeing.