Ingredients:
- 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
Instruction:
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.
