Creole Deviled Eggs

Cooking Time: 30    Servings: 6

Products needed:

Harissa Infused Olive Oil


  • 12 large eggs
  • ¼ cup Greek yogurt 
  • 2 ounces cream cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Olive Scene Harissa Olive Oil 
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup finely chopped cooked crab meat 
  • ¼ teaspoon Creole seasoning mixed with ¼ teaspoon Paprika


  1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.)
  2. Add water to depth of 3 inches.
  3. Bring to a rolling boil; cook 1 minute.
  4. Cover, remove from heat, and let stand 10 minutes.
  5. Drain.
  6. Place eggs under cold running water until just cool enough to handle.
  7. Tap eggs on the counter until cracks form; peel.
  8. Slice eggs in half lengthwise, and carefully remove yolks. 
  9. Mash together yolks, yogurt, cream cheese, mustard, olive oil, parsley, salt and pepper until smooth and well combined.
  10. Gently stir in ½ cup of the crab meat.
  11. Spoon yolk mixture into egg white halves.
  12. Top with crumbles of crab meat and sprinkle with the Creole/paprika mixture. 
  13. Serve immediately, or cover and chill 1 hour before serving.