Description
Classic deviled eggs with a creamy filling enhanced by finely chopped onion and celery for added texture and flavor. Perfect for holiday parties or as a tasty appetizer.
Ingredients
Eggs
- 6 hard-boiled eggs
Filling
- 2 tablespoons mayonnaise
- 1 teaspoon white sugar, or to taste
- 1 teaspoon white vinegar
- 1 teaspoon prepared mustard
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- ½ teaspoon salt, or to taste
- 1 pinch paprika, or to taste
Instructions
- Prepare Eggs: Gather all ingredients. Peel the hard-boiled eggs carefully without breaking the whites.
- Slice and Remove Yolks: Slice each egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the egg whites aside on a serving platter.
- Mash Yolks and Mix Filling: Using a fork, mash the yolks until smooth. Stir in mayonnaise, white sugar, white vinegar, prepared mustard, finely chopped onion, and finely chopped celery. Mix well and season with salt to taste.
- Fill Egg Whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding it slightly.
- Garnish and Chill: Sprinkle the filled eggs generously with paprika for color and flavor. Refrigerate the deviled eggs until ready to serve, ideally for at least 30 minutes to let flavors meld.
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- Customize the filling by adding a dash of hot sauce or using different types of mustard.
- Keep deviled eggs refrigerated until serving to maintain freshness.
- Use a piping bag with a star tip for a decorative presentation.
