Hot Deviled Eggs

August 2006
Hot Deviled Eggs

by 11 people

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Jalapeño chiles spice up this traditional picnic starter.

Makes: 12 servings

Prep: 30 mins

Cook: 12 mins

  • 12 large eggs, at room temperature
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 small jalapenos, 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. Add the jalapenos, onion and celery and season to taste with salt and pepper.
  3. Mound the egg-white halves with the filling and sprinkle with paprika.