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deviled eggs on a platter
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5 from 1 vote

Deviled Eggs Deluxe

Deviled eggs with an extra special bit of crunch.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, eggs
Servings: 12 appetizers (½ egg)
Author: RecipeGirl.com

Ingredients

  • 6 large eggs
  • ¼ cup very finely chopped celery
  • ¼ cup very finely chopped sweet onion
  • ¼ cup (or more, to taste) mayonnaise (low fat is okay)
  • salt to taste
  • dash of tabasco, or more to taste
  • paprika, for garnish

Instructions

  • Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat. Cover and let the eggs stand in hot water for 15 minutes. Remove from the hot water, cool and peel.
  • Carefully cut the eggs in half. Remove the yolks and place in a medium bowl; mash together with the celery, onion, mayo, salt and tabasco.
  • Stuff the egg halves with the egg yolk mixture. If you'd like them to look pretty, pipe them into the egg through an icing bag tip. You'll need to use a wide tip so the chunky stuff doesn't get stuck. Sprinkle the eggs with paprika.
  • Chill, covered, in the refrigerator until serving.

Notes

  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of mayonnaise that is known to be GF.

Nutrition

Serving: 1appetizer | Calories: 69kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 67mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg