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Deviled Eggs

4

15 min

Deviled Eggs

Deviled Eggs Photo 1

Category

Egg appetizer

Time

15 min

Serving

6 persons

Calories

328

Rating

4.00★ (344)

Cuisine

Author: Victoria Buriak
These deviled eggs are delicious for Easter brunch and are always popular at our holiday parties. Adjust the amount of salt and sugar in this recipe to suit your taste. I like to add onion and celery for a little more texture.

Ingredients

  • hard-cooked eggs: 6 piece
  • mayonnaise: 2 Tbsp
  • white sugar: 1 tsp (to taste)
  • white vinegar: 1 tsp
  • prepared mustard: 1 tsp
  • onion: 1 Tbsp (finely chopped)
  • celery: 1 Tbsp (finely chopped)
  • salt: 0.5 tsp (to taste)
  • pinch paprika: 1 piece (to taste)

Metric Conversion

Stages of cooking

Deviled Eggs Photo 2 1
Deviled Eggs Photo 3 2
Deviled Eggs Photo 4 3
Deviled Eggs Photo 5 4
Deviled Eggs Photo 6 5
  1. Gather all ingredients. Peel hard-cooked eggs. Dotdash Meredith Food Studios
    Deviled Eggs Photo 2
  2. Slice eggs in half lengthwise and remove yolks; set whites aside. Dotdash Meredith Food Studios
    Deviled Eggs Photo 3
  3. 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
    Deviled Eggs Photo 4
  4. Stuff or pipe egg yolk mixture into egg whites. Dotdash Meredith Food Studios
    Deviled Eggs Photo 5
  5. Sprinkle with paprika. Refrigerate until serving. DOTDASH MEREDITH FOOD STUDIOS 
    Deviled Eggs Photo 6

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