Deluxe Deviled Eggs
These Deluxe Deviled Eggs are creamy, crunchy, and sure to impress! Perfect for any gathering!
Servings: 6 servings
Ingredients
- 6 large eggs
- ½ cup very finely chopped celery
- ¼ cup very finely chopped sweet onion
- ½ cup mayonnaise (low fat is okay)
- to taste Salt
- a dash Tabasco (or more to taste)
- Paprika (for garnish)
Instructions
- Start by placing the 6 large eggs in a medium saucepan. Cover them with water, making sure there's about an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat, then cover the saucepan and remove it from the heat. Let the eggs sit for 12-15 minutes, depending on how well-done you like your yolks.
- Once the eggs are done, transfer them to a bowl of ice water for about 5-10 minutes to cool. This not only stops the cooking process but also makes peeling easier. After cooling, gently tap the eggs on a hard surface and roll them to crack the shell. Peel the eggs under running water for an easier experience.
- Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Add the finely chopped celery, sweet onion, mayonnaise, salt, and a dash of Tabasco to the yolks. Use a fork to mash everything together until smooth and creamy. Taste and adjust the seasoning as desired.
- Spoon the yolk mixture back into the egg whites or use a pastry bag or zip-top bag with the corner snipped off for a more polished presentation. Fill each egg half generously with the mixture.
- Sprinkle the filled eggs with paprika for a pop of color and a hint of flavor. Arrange them on a serving platter and serve immediately, or refrigerate them until you’re ready to impress your guests.
Equipment
- Medium Saucepan
- Mixing Bowl
- Fork
- Pastry bag or zip-top bag
- Serving Platter
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a spicy kick, add diced jalapeños or sriracha.
- Experiment with fresh herbs like dill or chives for extra flavor!