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Hot Deviled Eggs

  • Prep Time: 30 min.
  • Cook Time: 12 min.
  • Serves: 24

Average (343 Ratings): 4 out of 5 stars

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Ingredients

  1. 12 large eggs, at room temperature
  2. 2 tablespoons Dijon mustard
  3. 1 tablespoon mayonnaise
  4. 1 tablespoon fresh lemon juice
  5. 2 small jalapenos, seeded and finely chopped
  6. 1/3 cup finely chopped onion or shallot
  7. 1 stalk celery, finely chopped
  8. Salt and freshly ground pepper
  9. Sweet paprika, for dusting

Nutrition Info

Per Serving

  • Calories: 44 kcal
  • |
  • Carbohydrates: 0 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 3 g
  • |
  • Protein: 3 g
  • |
  • Sugars: 0 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
  2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapenos, onion and celery and season to taste with salt and pepper.
  3. Mound the egg-white halves with the filling and sprinkle with paprika.

Yield: 24 servings

3. Still Hungry?

An American classic that's always a crowd-pleaser.

Notes:

From Every Day with Rachael Ray, August - September 2006, submitted by Rachael Shapiro.

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Average (343 Ratings): 4 out of 5 stars

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28 reviews

Most Helpful Reviews

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  • How To Ruin A Classic

    maeault - December 15, 2006 11:41:10 AM PST
    Okay, this has gone too far. Jalapenos, celery,????? Here is my grandma's recipe (okay, Fannie Farmer's actually)

    Boil eggs in salted water. Why? If they crack they won't spread all over the pan. After 10 minutes, turn off eggs. Drain, cover with cold water to cool. Remove from cold water and peel. Slice in half, put yolk in bowl, put whites on plates, a deviled agg plate if you are lucky enough to have one. Add 1 T pickle relish, 2 T Mayonaise,
    1 T Mustard (plain old yellow works, but suit yourselves). Mash up with a fork. Arrange cooked egg whites on chilled plate. Use a teaspoon. Scoop up a spoonful into egg white. Fill all eggs. Now if you feel really ritzy, sprinkle some paprika over the tops. Again, chill until serving.

    You'll see - this is just so good.

    42 of 48 found this review helpful.

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  • Take out the veggies!!

    Jenn Turner - December 14, 2006 05:04:13 AM PST
    Oh how I love eating and making my devilled eggs but they need to be smooth. The jalepenos and onions (especially!) and celery are a distraction from this and they can be show-stealers too. Keep it simple: mix the boiled egg yolks with mayo and mustard and a little salt and pepper (all to taste, I never measure), fill up the little boiled eggwhite halves and sprinkle with paprika and heaven...mmmmm

    15 of 17 found this review helpful.

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  • Agree with the others

    gracie680 - December 26, 2006 12:02:06 PM PST
    I made the old fashioned, seen-em-a-million-times-at-picnics-etc devilled eggs yesterday. They were gone 10 minutes after I set the plate out. Same ingredients - mayo (I used light Miracle whip), plain yellow mustard, sweet pickle relish, salt, smash it up and dab into white halfs. Some people just appreciate the "oldies" - that someone even bothers to make them anymore - and don't want the odd ingredients.

    11 of 11 found this review helpful.

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  • Celery? Jalapenos? Bah! Humbug

    max.winter%40sbcglobal.net - December 15, 2006 11:29:51 AM PST
    First, buy the eggs about five days before you boil them. Very fresh eggs do not boil as well. Boil for 12 minutes, cover with cold water, and let them rest about 15 minutes. Peel them under running cold water. Mash yolks with 2-3 T mayo and mustard, and a few drops of Tabasco. Mound gently into egg halves... you don't want them to crack. Dust lightly with cayenne. There you have it.... smooth and creamy deviled eggs!! If you are carrying them elsewhere, place a toothpick into each half so the filling will not be disturbed when covered with Saran Wrap.

    11 of 14 found this review helpful.

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  • Great eggs!

    oakmag - December 19, 2006 04:53:48 PM PST
    The jalapenos and celery added a wonderful taste and texture.
    They were such a hit that I've been asked....begged....to make
    them for the Christmas Eve party at my son's house.

    10 of 14 found this review helpful.

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