Your beloved lunchtime food is now vegetarian. While maintaining flavor, slow-cooked green jackfruit adds texture. Put this in the slow cooker in the morning, and by midday you’ll have rich, flavorful sloppy Joes. Pickles and veggie chips are complimentary. No need for a hairnet.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 12 deviled egg halves |
Ingredients
- 6 hard-cooked eggs
- 2 tablespoons mayonnaise
- 1 teaspoon white sugar, or to taste
- 1 teaspoon white vinegar
- 1 teaspoon prepared mustard
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped celery
- ½ teaspoon salt, or to taste
- 1 pinch paprika, or to taste
Instructions
- Gather all ingredients. Peel hard-cooked eggs.
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- Slice eggs in half lengthwise and remove yolks; set whites aside.
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- Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.
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- Stuff or pipe egg yolk mixture into egg whites.
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- Sprinkle with paprika. Refrigerate until serving.
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Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 563 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 902 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. The filling tasted a bit vinegar-y when eaten on its own, but was balanced out when in the actual egg. I doubled the recipe and used 12 boiled eggs and used half spicy brown mustard and half normal prepared mustard. Turned out quite delicious.
Love this variation. My heritage is Italian so onion pretty much gets added to most American recipes. I think it compliments the flavors, just don’t over do it. It’s a flavor ingredient, not a full ingredient. A full ingredient for deviled eggs would be mayo. Or eggs! Lol And chop the onion to a mince. No chunks.
I regularly make deviled eggs so I was looking for a new take. Have to admit… even though I probably tripled the recipe, reviews were not great with the celery and I practically minced it. Just a hint to those peeling, no salt, about 2 tbsp of white vinegar and your eggs will peal like a dream!
Very nice recipe.
Good guidance in this recipe. I kick up my yokes with a 1/2 tsp of hot horseradish. YUM!
Very close to my (my mother’s) recipe. I use some relish or minced pickle instead of celery and vinegar. I’ve used Hellman’s, Miracle whip and Duke’s. All have some sugar, so I don’t add extra. If you have added too much mayo, use dry mustard instead. Types of mayo and mustard depends on your taste. I’ve modified the recipe to add other things lke avocado or smoked salmon.
Nope. Onion is out of place. I tried it thinking it might be an interesting twist. Wrong. Two places onion doesn’t belong: Coleslaw & Deviled Eggs
Devilled eggs? I’d believe it. These eggs are devils, and I take no more pleasure than tearing them apart and devouring them. However, I am allergic to eggs and am dying from asphyxiation. Thank you!
YUMMY!!! I love deviled eggs!! It’s really good with relish in the egg mixture!!
the party loved them! 24 made, 24 ate.
Great recipe – I cooked 7 eggs so my filling was a little dry. I added a tablespoon of Yum yum sauce . Love the little bit of crunch from the celery – I’ve never made them with celery before!
Way too much salt. I boiled the eggs in salted water so maybe that’s why there was too much salt. If I make them again, I’ll definitely cut back to 1/4 tsp or less.
Very easy to follow
i dehydrate alot so i ground some dried celery and onion powder
Once again, this is definitely a Southern Grandma’s recipe, and I guess I count, as at least the 3rd generation southern lady. I have adult sons, neither of them have kids though. So, I don’t measure either, my husband is my taste tester, it hard to keep him out of it. My change is instead of the sugar and vinegar, I use the jar of liquid from the last jar of sweet pickle relish that got eaten.
It was a bit sweet. Next time I will cut back on the sugar. I omitted the onion only because of allergy someone had.
My guests enjoyed these very much.
It was Delicious. And very easy to made.
I’m surprised to find myself giving 5 stars to a fairly standard deviled egg recipe, but there is something about the balance of sweet and acid in this that is just right. I consider the amount of salt to be personal taste, and for us a pinch is enough in this. I have also added a few drops of sriracha to this recipe, and love it even more. I used Chef John’s method for hard-cooked eggs, letting my extra-large eggs set for 11 minutes after bringing to the full boil.
What a perfect way to make eggs and such high good protein! I didn’t use sugar and added a little more Dijon and added a splash or two of Worcestershire sauce for a slight tang. Was a hit!
Too salty. Next time, I plan add a couple shakes only after an initial taste test.