These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!

HIPPS

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
12 deviled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.

  • Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

Nutrition Facts

70 calories; protein 3.2g 6% DV; carbohydrates 0.6g; fat 6.1g 9% DV; cholesterol 94.7mg 32% DV; sodium 63mg 3% DV. Full Nutrition
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Reviews (403)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2008
This is how my Mom has been making deviled eggs since I can remember. The celery and onions need to be chopped very fine. For a great presentation place mixture into a plastic bag and cut off the corner, you can then pipe it into your egg halves. Read More
(341)

Most helpful critical review

Rating: 1 stars
01/03/2011
Sorry Di but I hated the addition of the celery and onion. I wanted to make sure they were chopped finely so I put them in my mini processor and it was still too crunchy. I followed the recipe exactly and they were much too tasteless. Read More
(21)
572 Ratings
  • 5 star values: 355
  • 4 star values: 137
  • 3 star values: 47
  • 2 star values: 20
  • 1 star values: 13
Rating: 5 stars
02/03/2008
This is how my Mom has been making deviled eggs since I can remember. The celery and onions need to be chopped very fine. For a great presentation place mixture into a plastic bag and cut off the corner, you can then pipe it into your egg halves. Read More
(341)
Rating: 5 stars
11/07/2005
Di-Effing-Licious I had my doubts about this recipe but they were the best deviled eggs i've ever had, my family loved them!!! If you are looking for classic deviled eggs check out the recipe at goodegg.com. If you want 'em "kicked up a notch" you've found the right recipe. Next time i'm definately adding more redhot. Thanks Di! Read More
(145)
Rating: 5 stars
04/07/2007
Really really good I added a good shot of dijon mustard. And used red onion as my onions of choice and it was a hit! Have to guard the fridge so they can make it Easter dinner! Read More
(144)
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Rating: 5 stars
07/03/2003
I am well known for my deviled eggs or I should say my old deviled eggs. I made this recipe for a party and I have to admit it was better than my old recipe. The onions and celery add just the right amount of kick to the filling. Thanks Di! Read More
(74)
Rating: 4 stars
12/20/2005
This was ok. It is a little bland as is. Adding sweet pickled relish and yellow mustard improved the taste. Thanks. Read More
(60)
Rating: 5 stars
11/18/2007
We really liked these deviled eggs. Instead of celery and salt I used celery salt. I loved it. That is what I put in my tuna fish also. This is a very simple recipe where the results are great. Read More
(45)
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Rating: 5 stars
11/23/2006
I was careful with the mayo and instead of hot pepper sauce used cayenne and white pepper to spice up the base mixture which worked amazingly well. Even the white pepper alone was powerful and robust. I added a bit of horseradish/honey mustard (1 tablespoon) to give it extra kick or 'devil' and used paprika as garnish as directed and chilled. The mild modifications kicked this recipie up alot of notches! I still prefer WARM devil eggs (weird I know) but still love these in the traditional chill mode. Read More
(44)
Rating: 4 stars
04/11/2004
These were very good! I ended up adding a little dijon mustard and a little extra celery but the recipe was good just as written also. Thanks for the recipe.:) Read More
(36)
Rating: 5 stars
11/20/2006
I used wasabi mayo and substituted red onion for white. It was just the right amount of kick. I love the teture the onion and celery gave to the eggs. Read More
(32)
Rating: 1 stars
01/03/2011
Sorry Di but I hated the addition of the celery and onion. I wanted to make sure they were chopped finely so I put them in my mini processor and it was still too crunchy. I followed the recipe exactly and they were much too tasteless. Read More
(21)
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