Another allrecipes.com recipe! I don’t know if I ever mentioned this before, but I have no family recipes…there’s a few things that my dad made that were ok, but I’ve managed to improve on them – but all these recipes are in *my* family cookbook that all my kids will get. The tradition has to start somewhere! My kids love these, the celery adds the perfect crunch.
Deviled Eggs
6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise (hint: full fat mayo makes these taste so much better then lower fat, I speak from experience)
salt to taste
1 dash hot pepper sauce (we use Frank’s Red Hot)
paprika, for garnish
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
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.
Salem, OR
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