Hot Deviled Eggs Rachael Shapiro   From Every Day with Rachael Ray August-September 2006 MAKES 24 DEVILED EGGS Prep Time: 30 min Cook Time: 12 min (plus cooling) 12 large eggs, at room temperature 2 tablespoons Dijon mustard 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice 2 small jalapeños, seeded and finely chopped 1/3 cup finely chopped onion or shallot 1 celery rib, finely chopped Salt and freshly ground pepper Sweet paprika, for dusting 1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel. 2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapeños, onion and celery and season to taste with salt and pepper. 3. Mound the egg-white halves with the filling and sprinkle with paprika.

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