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Hot Deviled Eggs [rate this recipe]
Ingredients:

Ingredients

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 stalk celery, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting
Nutrition InfoPer Serving

Calories: 44 kcal
Carbohydrates: 0 g
Dietary Fiber: 0 g
Fat: 3 g
Protein: 3 g
Sugars: 0 g
About: Nutrition Info

Powered by: ESHA Nutrient Database


Directions:

Cooking Directions

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.
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 jalapenos, onion and celery and season to taste with salt and pepper.
Mound the egg-white halves with the filling and sprinkle with paprika.

Yield: 24 servings




 
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