Dinosaur Barbeque Deviled Eggs

Set the eggs in a pan just big enough to hold them in one layer. Cover with water and slide the pan over a high flame. Bring to a boil. Pull the pan off the heat. Cover and let sit for 12 minutes. Pour off the hot water and run cold water over the eggs to chill them. Peel and cut in half lengthwise.

Scoop out the yolks, saving the whites, and transfer to a bowl. Mash the yolks with a fork and add the mayonnaise, mustard, celery, pepper, and salt. Mash everything again and mound the yolk mixture back into the whites.

Garnish with the chives and a sprinkling of Creole Seasoning. Serve on a platter and watch them disappear.

Feeds 6 to 8