Di's Delicious Deluxe Deviled Eggs

Di's Delicious Deluxe Deviled Eggs

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"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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45 m servings 70 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 510 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 reci...

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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 th...

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 recip...

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!

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 ...

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

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.

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 ...

These were very good! I ended up adding a little dijon mustard and a little extra celery, but the recipe was good just as written also. Thanks for the recipe. :)

I used wasabi mayo and substituted red onion for white. It was just the right amount of kick. I love the teture the onion and celery gave to the eggs.

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