Crunchy Deviled Eggs

For our Thanksgiving Eve dinner, Natalya and I decided to try a new deviled eggs recipe.  I saw a recipe for A Little Bit of Devilish Eggs and decided to substitute celery for chives to add a nice crunch (plus I had some leftover celery from the Whole Roasted Chicken).  These deviled eggs have a nice, spicy kick to it along with a satisfying crunch.  I usually put celery when making Egg Salad so figured adding it to the deviled eggs filling would work just as well.  Next time, I think adding chives and/or scallions would make it even more delicious!

If you like this recipe, also try some fancy Truffled Deviled Eggs!

Crunchy Deviled Eggs (adapted from The Deviled Eggs Gourmet)


  • 6 eggs
  • 1/4 C mayonnaise
  • 1 tsp Dijon mustard
  • 2 T celery, finely minced (1 T for filling, 1 T for garnish)
  • 4 dashes hot sauce
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • Chili powder for garnish


In a small pot, place eggs in a single layer and cover with cold water until covered by an inch.  Bring to a boil and then turn off the heat.  Cover and let sit on the burner for 10-15 minutes.  Remove the eggs, and place in cold water until cool.

To check if an egg is fully hard-boiled without cracking it open, try spinning it on the counter top.  If it flops over right away, the egg is not fully cooked.  If the egg continues spinning, that means the egg is fully cooked and thus the weight is distributed evenly throughout the egg.

Peel the eggs and cut in half lengthwise.  Remove the yolks from the whites to a small bowl and mash with a fork.  Add mayonnaise, mustard, 1 tsp of the celery, hot sauce, salt and pepper and mix thoroughly.  Fill the empty egg white shells with the mixture via spoon or pastry bag.  Cover lightly with plastic wrap and refrigerate for up to a day.  Right before serving, garnish with celery and then paprika.


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