Description
Deviled Eggs Deluxe is a classic appetizer perfect for any gathering, featuring hard-boiled eggs stuffed with a creamy, tangy filling enhanced by celery, sweet onion, and a dash of Tabasco for a subtle kick. Garnished with paprika, these deviled eggs are both visually appealing and full of flavor.
Ingredients
Units
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup very finely chopped celery
- 1/4 cup very finely chopped sweet onion
- 1/4 cup mayonnaise (low fat is okay, or more to taste)
- salt to taste
- dash of Tabasco sauce, or more to taste
Garnish
- paprika for garnish
Instructions
- Boil the eggs: Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil and immediately remove from heat. Cover the pan and let the eggs stand in the hot water for 15 minutes to cook through.
- Cool and peel: Remove the eggs from the hot water and cool them under cold running water or in an ice bath. Once cool, carefully peel the shells off the eggs.
- Prepare the filling: Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and mash them together with the finely chopped celery, sweet onion, mayonnaise, salt, and a dash of Tabasco sauce until well combined and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture into the hollowed-out egg white halves. To achieve a decorative look, use an icing bag with a wide tip so the chunky filling passes through smoothly.
- Garnish and chill: Sprinkle the filled eggs with paprika for color and flavor. Cover the deviled eggs and chill them in the refrigerator until ready to serve, about 20 minutes.
Notes
- Use a brand of mayonnaise that is certified gluten-free if preparing this recipe for a gluten-free diet.
- For easier peeling, use eggs that are a few days old rather than very fresh eggs.
- Adjust the level of Tabasco or other hot sauce to your taste preference.
- To save time, eggs can be boiled in advance and stored peeled in the refrigerator for up to 2 days before preparing.
