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.
Prep Time::15 mins
Total Time::15 mins
Servings::6
Yield::12 deviled egg halves
Ingredients
6 hard-cooked 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
Directions
Gather all ingredients. Peel hard-cooked 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 until serving.
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