Chicken Creole Deviled Eggs

Recipe by: Taste of Home: Summer Appetizers 2009
(mod by SH and J in green)

Prep Time: 30 min
Cook Time: 20 min
Yield: 1 dozen

Tools: Pot, pan

Ingredients:
6 hard-boiled eggs
1/2 cup diced cooked chicken*
1 tbsp minced fresh parsley (paprika)

A:
5 tbsp mayonnaise
1 tbsp finely chopped onion (omitted)
1 tsp honey mustard (Dijon mustard)
1/2 tsp ground mustard
1/2 tsp Creole seasoning
1/8 tsp hot pepper sauce (1/2 tbsp spicy horseradish)

*Diced Cooked Chicken

1. Diced chicken breast into very small cubes (1/4").
2. Heat up a small pan with 1/2 tbsp of butter.
3. Add chicken and stir it under medium heat for one minute.
4. Add 1/8 tsp of salt and 1/8 tsp of black pepper.
5. Stir the chicken for another 3 minutes.
6. Place the chicken in a plate and leave to cool.

Steps:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside.
3. In a small bowl, mash the yolks.
4. Stir in ingredients A and mix well. (This allows the seasonings to mix better without the chicken cubes.)
   
5. Add chicken cubes and mix well.
   
6. Pipe or spoon into egg whites.
7. Sprinkle with parsley (paprika).
8. Refrigerate until serving.

Bon Appetit!