Cajun Deviled Eggs

6 hard-cooked eggs, peeled
2 tablespoons chopped shallots or green onions
2 tablespoons chopped flat-leaf parsley
1/4 cup fat-free or light mayonnaise
1/4 cup fat-free or light sour cream
1 tablespoon creole or stone-ground mustard
2 teaspoons creole seasoning, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
1/4 teaspoon garlic powder
Salt and black pepper to taste

Cut the eggs in half lengthwise. Remove the cooked yolks to a medium bowl and mash them with a fork. Set aside the egg white halves.

Add the shallots and parsley to the egg yolks and mix together. Add the mayonnaise, sour cream, mustard, creole seasoning, cayenne pepper, garlic powder, salt and black pepper. Mix until slightly smooth.

Fill the egg whites with the yolk mixture. If desired, sprinkle the tops with additional creole seasoning.

Makes 12 deviled eggs.