Posted by Karen on November 22, 2000 at 13:53:48:
Deviled Eggs
Yields: 3 dozen
18 eggs
1/3 cup mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the eggs in a soup pot and add just enough water to cover them; heat to boiling. When the water is boiling, remove the pan from the heat, cover, and let
sit for 20 minutes. Drain the hot water and run cold water over the eggs. Add some ice cubes to the water and let cool for 5 to 10 minutes.
Peel the eggs, slice in half lengthwise, and remove the egg yolks to a medium bowl. Add the mayonnaise, mustard, celery salt, salt, and pepper; mix well. Fill the cavity of each egg white half with the yolk mixture. Serve immediately or cover and chill until ready to serve.
Note: To really fancy these up, top them with shredded cheese, chopped red onions, sliced olives, cherry tomato halves, sliced sweet pickles, smoked salmon, or simply a sprinkle of paprika.