Spicy Devilled Eggs

Devilled Eggs were, as I have said before, unknown to me until the first Easter in Canada.  Since then they have been a go to when I am making appetisers for a buffet.  These are spicy devilled eggs, that have a bit of a kick and crunch with the celery and onion.

Spicy Devilled Eggs

Spicy Devilled Eggs

Spicy Devilled Eggs

  • 6 eggs
  • 1/2 stalk celery, finely chopped
  • 1/4 onion, finely chopped
  • 1/4 cup mayonnaise
  • salt to taste
  • 1 dash hot pepper sauce
  • paprika, for garnish

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.

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.

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