I generally quadruple or quintuple this recipe, it is a favourite of everyone of all ages.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 6 eggs
- 1/2 stalk celery , finely chopped
- 1/4 onion , finely chopped
- 1/4 cup mayonnaise
- salt to taste
- 1 dash hot pepper sauce (we like Frank’s Red Hot)
- paprika , for garnish
Hard boil eggs as you normally do, or: place eggs in a medium saucepan and just cover with cold water. Turn stove burner on high, place pan of eggs on burner. Turn on timer to 20 minutes. When water hits a hard boil, turn to med-med high. Remove from heat when timer rings; place in sink and fill pan with cold water. Replace water until eggs are cool.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
Place egg mixture in a pastry bag or zip lock bag (cut a small corner off and seal the bag), and fill the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill, covered, in the refrigerator until serving.