Devilled Eggs
Ingredients
- 12 eggs
- 2 Tbsp green onions, whites and greens
- 2 Tbsp white onion
- 1 Tbsp celery stalk
- 2 Tbsp homemade mayonnaise
- 1/3 cup commercial mayonnaise or miracle whip
- 1 Tbsp dijon mustard
- salt and pepper
- paprika
Instructions
- Boil eggs for 12 min. Immediately run under cold water and peel eggs. Set aside.
- While eggs are boiling, mince the white onion. Finely chop the celery and the green onions, including the greens from the onion.
- Once eggs are boiled and peeled, cut in half and carefully remove yolks and place in a bowl. Place egg white halves on a platter.
- Once all eggs are cut and separated, crush yolks with a fork until smooth.
- Add salt and pepper and mix into yolks. Add onions and celery. Mix together. Add dijon mustard and mayonnaise and mix together well until creamy and smooth.
- Pipe yolk mixture into egg white halves.
- Top with sprinkled paprika.
Notes
This recipe can easily be modified to be larger or smaller batch. There is no exact measurements for this recipe and is all on your taste and will depend on how many eggs you are doing. Start with less mayonnaise and add as required for consistency and taste. You don't want the yolk mixture too runny or too dry. Easier to add than remove.
If you don't care for onions, no need to add.
You can use commercial mayonnaise only for this recipe but I always use a mix of commercial and my homemade mayonnaise for a tangy and sweet filling.
You could also garnish with green onions!
Piping tip: place your filling in a sandwich ziplock. Remove as much air as you can. Clip one corner and start piping.