My Mother-in-law’s Deviled Eggs

Name: My Mother-in-law’s Deviled Eggs
Yield: Makes 12 Hors D¿oeuvres
Ingredients: 6 hard-cooked large eggs, halved lengthwise; 1/4 cup mayonnaise; 2 teaspoons mustard; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped green onions (white and light green parts only); 1 tablespoon finely chopped green olives (optional)

November 7, 2012

Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house. Rick Noonan, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.

Recipe information

Yield
Makes 12 Hors D¿oeuvres

Ingredients

6 hard-cooked large eggs, halved lengthwise

1/4 cup mayonnaise

2 teaspoons mustard

1 tablespoon finely chopped celery

1 tablespoon finely chopped green onions (white and light green parts only)

1 tablespoon finely chopped green olives (optional)

Preparation

Step 1
Gently remove the yolks from the egg halves and transfer to a small bowl. Using a fork, finely mash the egg yolks. Add the mayonnaise and mustard, season with salt and pepper, and stir until well blended. Add the celery and onions and stir to combine.
Step 2
Spoon the yolk mixture into the egg halves. Arrange on a platter and garnish each egg with the chopped olives, if desired.

The Epicurious Cookbook

TagsEgg Olive Scallion Onion Root Vegetable Vegetable Celery Starter Dinner Gluten Free Nut Free Vegetarian Easy Epicurious Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes