Deviled Eggs

One of the traditional appetizers at our family Easter gatherings has been Deviled Eggs. Popular in Europe and North America, these bite-sized savoury eggs go as far back as Ancient Rome! The term "deviled" applies to the spicy or zesty nature of these eggs, but they are far from sinister!

Deviled Eggs

Adapted from AllRecipes. Check out their site for variations on this classic recipe!

Ingredients

• 6 hard-cooked eggs, cold

• 2 tablespoons mayonnaise

• 1 teaspoon white sugar

• 1 teaspoon white vinegar

• 1 teaspoon prepared mustard

• ½ teaspoon salt

• 1 tablespoon finely chopped onion

• 1 tablespoon finely chopped celery

• 1 pinch paprika, or to taste

Directions

1. Slice eggs in half lengthwise and gently remove yolks without breaking the whites. Set the whites aside in a dish.

2. In a bowl, mash yolks with a fork.

3. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery. Mix until well combined.

4. Using a spoon or a piping bag, gently spoon the egg yolk mixture into egg whites. Sprinkle with paprika.

5. Refrigerate until serving.

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