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Deviled Eggs

I generally quadruple or quintuple this recipe, it is a favourite of everyone of all ages.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetiser
Servings: 6
Author: Amy Garrett


  • 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 (we like Frank’s Red Hot)
  • paprika , for garnish


  • Hard boil eggs as you normally do, or: place eggs in a medium saucepan and just cover with cold water. Turn stove burner on high, place pan of eggs on burner. Turn on timer to 20 minutes. When water hits a hard boil, turn to med-med high. Remove from heat when timer rings; place in sink and fill pan with cold water. Replace water until eggs are cool.
  • Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  • Place egg mixture in a pastry bag or zip lock bag (cut a small corner off and seal the bag), and fill the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill, covered, in the refrigerator until serving.


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