Hot Deviled Eggs

[HEIDI]

Ingredients

12 large eggs, at room temperature
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapeños, seeded and finely chopped

1/3 cup finely chopped onion or shallot
1 celery rib, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting





1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapeños, onion and celery and season to taste with salt and pepper.
3. Mound the egg-white halves with the filling and sprinkle with paprika.

MAKES 24 DEVILED EGGS
PREP TIME 30 min; COOK TIME 12 min (plus cooling)

[CoffeeGirl]

mmmmm-mmmmmmmmmmmmm