Di's Delicious Deluxe Deviled Eggs Recipe - Allrecipes.com
Di's Delicious Deluxe Deviled Eggs Recipe
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Di's Delicious Deluxe Deviled Eggs
See how to make zesty, creamy deviled eggs. See more
  • READY IN 45 mins

Di's Delicious Deluxe Deviled Eggs

Recipe by  

"These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!"

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2008

This is how my Mom has been making deviled eggs since I can remember. The celery and onions need to be chopped very fine. For a great presentation place mixture into a plastic bag and cut off the corner, you can then pipe it into your egg halves.

 
Most Helpful Critical Review
Jan 03, 2011

Sorry Di, but I hated the addition of the celery and onion. I wanted to make sure they were chopped finely, so I put them in my mini processor and it was still too crunchy. I followed the recipe exactly and they were much too tasteless.

 
Nov 07, 2005

Di-Effing-Licious I had my doubts about this recipe but they were the best deviled eggs i've ever had, my family loved them!!! If you are looking for classic deviled eggs check out the recipe at goodegg.com. If you want 'em "kicked up a notch" you've found the right recipe. Next time i'm definately adding more redhot. Thanks Di!

 
Apr 07, 2007

Really, really good, I added a good shot of dijon mustard. And used red onion as my onions of choice and it was a hit! Have to guard the fridge so they can make it Easter dinner!

 
Jul 03, 2003

I am well known for my deviled eggs, or I should say my old deviled eggs. I made this recipe for a party and I have to admit it was better than my old recipe. The onions and celery add just the right amount of kick to the filling. Thanks Di!

 
Dec 20, 2005

This was ok. It is a little bland as is. Adding sweet pickled relish and yellow mustard improved the taste. Thanks.

 
Nov 18, 2007

We really liked these deviled eggs. Instead of celery and salt I used celery salt. I loved it. That is what I put in my tuna fish also. This is a very simple recipe where the results are great.

 
Nov 23, 2006

I was careful with the mayo and instead of hot pepper sauce, used cayenne and white pepper to spice up the base mixture which worked amazingly well. Even the white pepper alone was powerful and robust. I added a bit of horseradish/honey mustard (1 tablespoon) to give it extra kick or 'devil' and used paprika as garnish as directed and chilled. The mild modifications kicked this recipie up alot of notches! I still prefer WARM devil eggs (weird I know) but still love these in the traditional chill mode.

 

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Nutrition

  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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