Those Devilish Eggs

25 Jan

I’m sure you will be sensitive to wif’s potentially entering a food coma at any given moment.  You see… wif is two weeks away from terribly close to *that time of the month,* so naturally her appetite has quadrupled increased slightly.  But don’t fret pets, of COURSE the kick in metabolism that accompanies these monthly happenings [thank you very much weight watchers for your scientific excuse research), will burn off those three buttermilk biscuits slathered in butter and honey, folllowed closely by half a box of thin mints few extra calories.  [And speaking of biscuits… stay tuned –mmmmmmm.]

So back to the topic at hand.   Humpty dumpty gone delish.. and here’s the lowdown:

Deviled Eggs

Originally from

Yields: 24 servings (AKA 4 wif servings…)


  • 12 eggs
  • 1 stalk celery, finely chopped*
  • 1/2 onion, finely chopped
  • 1/2 cup mayonnaise
  • salt to taste
  • 2 dashes hot pepper sauce**
  • paprika, for garnish

*Easily omitted… but if you’ve got it – add it… why? Because don’t you know celery is negative calories… and why WOULDN’T you want to decrease the calorie count of these delish appetizers?

** Increase mightily if you like life spicy.


  1. Check to make sure those expired eggs are safe to consume.
  2. Place non-rotten eggs in a medium saucepan and cover with cold water. Bring water to a barely boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  3. Remove from hot water, cover in ice water and let cool completely.  Dump out the cold water, and shake the pan vigorously to crackle up every eggie.
  4. Peel eggs carefully [they are fragile and flesh-slicing at the same time] under cold running water.  Water is cold enough if hands have gone completely numb.
  5. Cut eggs in half. Remove yolks and place in a medium bowl. Stick the whites on/under paper towels to remove excess moisture.
  6. Mash together the yolks with celery, onion, mayonnaise, salt and hot pepper sauce.  Or if you are crazy lazy prefer, send em’ through the food processor.
  7. Right before serving: Stuff the egg white halves with the egg yolk mixture. If you are wif, fill a pastry bag  with the yolk stuff and then have a chunk of onion immediately plug the tip, sending yolk product shooting through the air.  Use several expletives and then try a wider tip.  Worth the pain – probably not.  Pretty – most  certainly.
  8. Sprinkle eggs with paprika. Or red pepper flakes if you live on the edge. Chill covered in the refrigerator until serving.   And voila:  beauteous eggs that will be inhaled in mere moments!


2 Responses to “Those Devilish Eggs”

  1. Oyin January 28, 2010 at 10:56 pm #

    i don’t even LIKE deviled eggs and those look exquisite! LOVED the pic at the top, btw :)

    • twebby January 30, 2010 at 5:05 pm #

      hehe, every time i take artsy-fartsy shots i wish that i had your nice camera;)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: