Deviled Eggs - Kitchen Chatters
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Healthy Appetizers

Deviled Eggs


  • 12 hard-boiled eggs
  • 4 tablespoons mayonnaise
  • 2 teaspoons granulated sugar
  • 2 teaspoons (either) red or white vinegar
  • 2 teaspoons regular or Dijon mustard
  • 1 teaspoon salt
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped celery
  • Dusting of paprika

Makes 24 deviled eggs


Once your eggs are hard cooked and have cooled down cut in half length-wise, placing yolks in a bowl and setting whites aside.  With a fork, mash yolks then add the rest of the ingredients minus the paprika.  Combine well.  Spoon yolk mixture into a corner of a Ziploc bag, snip off end then pipe into egg white halves.  Sprinkle with paprika.  For optimal taste it’s best to refrigerate the deviled eggs for at least 2 hours before serving.

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