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Deviled Eggs

These deviled eggs are delicious and always popular at our holiday parties. This recipe adds diced onion and celery to the creamy mayonnaise filling for a little more texture.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 1725.1 kcal

Equipment

  • 1 Small Mixing Bowl
  • 1 Fork For mashing yolks
  • 1 Chef's knife For halving eggs and chopping vegetables
  • 1 Cutting Board
  • 1 Piping Bag with Star Tip For professional presentation (optional)

Ingredients
  

Main

  • 6 hard-boiled eggs
  • 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
 

  • Gather all ingredients. Peel hard-boiled eggs. Dotdash Meredith Food Studios
  • Slice eggs in half lengthwise and remove yolks; set whites aside. Dotdash Meredith Food Studios
  • Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste. Dotdash Meredith Food Studios
  • Stuff or pipe egg yolk mixture into egg whites. Dotdash Meredith Food Studios
  • Sprinkle with paprika. Refrigerate eggs until serving. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For perfect deviled eggs, ensure your hard-boiled eggs are properly cooked and chilled, as slightly older eggs are often easier to peel. Immediately transfer hot eggs to an ice bath after cooking to prevent the unsightly green ring around the yolk. When mashing the yolks, aim for a very smooth consistency for a creamy filling, or leave some texture if preferred. The balance of sugar, vinegar, and mustard is key; taste and adjust to your preference. Finely dicing the onion and celery ensures an even distribution and pleasant crunch without overwhelming the delicate egg. For a professional finish, use a piping bag with a star tip to fill the egg whites. Consider a touch of Dijon mustard for added complexity and garnish with fresh chives or a tiny sprinkle of smoked paprika for extra flair. Ensure thorough chilling before serving to allow flavors to meld.