6 eggs, hard-boiled and peeled
1/2 cup cooked chicken, diced
5 tablespoons mayonnaise
1 tablespoon onion, finely chopped
1 teaspoon honey mustard
1/2 teaspoon ground mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon hot pepper sauce of choice
1 tablespoon fresh parsley, minced

Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce.
Fill egg whites evenly and sprinkle with parsley. Store covered in refrigerator until ready to serve.

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