Chicken Creole Deviled Eggs

6 hard cooked eggs

½ c. finely diced chicken

5 T. mayonnaise

1 T. finely chopped onion

1 t. honey mustard

½ t. ground mustard

½ t. Creole seasoning

1/8 t. hot sauce

1 T. minced fresh parsley

Directions:

Cut eggs in half lengthwise,

Remove yolks.

Set whites aside.

In a bowl, mash yolks.

Stir in remaining ingredients except parsley.

Pipe or spoon into egg whites.

Sprinkle with parsley.

Refrigerate until serving.

Yield: 1 dozen