Creole Deviled Eggs
Roasted Broccoli, Red Pepper, and Onion
Ingredients
- 8 large eggs
- 1 tsp salt
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- ¼ tsp hot sauce
- ¼ tsp dried thyme
- ¼ tsp Cajun seasoning
- 2 green onions, chopped
Instructions
- Place eggs in a single layer in a large saucepan; add salt and enough water to cover. Bring to a boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel eggs, and cut each in half lengthwise. Remove yolks to a bowl.
- Add mayonnaise, mustard, hot sauce, thyme, and Cajun seasoning to egg yolks; mash to blend.
- Fill egg white halves with yolk mixture; sprinkle with onions. Chill until ready to serve.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- ½ cup thinly sliced onion
- 2 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 475°F. Place a large rimmed baking sheet in oven while preheating.
- Toss broccoli, bell pepper, onion, oil, salt, and pepper in a bowl; carefully spread onto heated pan. Bake 14 minutes; do not stir.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
241
|
69
|
310
|
| Fat (g) | 20 | 4 | 24 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 277 | 145 | 422 |
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