Di's Delicious Deluxe Deviled Eggs

344 Reviews 23 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  HIPPS

“These tasty deviled eggs are always a BIG hit. I'm constantly asked to share the recipe. You'll love them, too! Add more hot sauce if you really want to make them deviled!”

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Adjust Servings

Original recipe yields 12 deviled eggs



  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
  3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving.

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Reviews (344)

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Paula H

Paula H

This is how my Mom has been making deviled eggs since I can remember. The celery and onions need to be chopped very fine. For a great presentation place mixture into a plastic bag and cut off the corner, you can then pipe it into your egg halves.

Pizza Coneisseur

Pizza Coneisseur

Di-Effing-Licious I had my doubts about this recipe but they were the best deviled eggs i've ever had, my family loved them!!! If you are looking for classic deviled eggs check out the recipe at goodegg.com. If you want 'em "kicked up a notch" you've found the right recipe. Next time i'm definately adding more redhot. Thanks Di!



Really, really good, I added a good shot of dijon mustard. And used red onion as my onions of choice and it was a hit! Have to guard the fridge so they can make it Easter dinner!

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Amount Per Serving (12 total)

  • Calories
  • 70 cal
  • 3%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 63 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Deviled Eggs


next recipe:

Fabienne's Black Olive and Curry Deviled Eggs