Devilled Eggs

6		Eggs
3  tablespoons		Mayonnaise
1  teaspoon		Mustard
1  tablespoon		Vinegar
1/4  cup		Onions
1  teaspoon		Salt
1  teaspoon		Pepper
2  tablespoons		Frank's Red Hot
1/4  cup		Celery
1/4  teaspoon		Paprika

Tip: For nutritional information on all the ingredients in Devilled Eggs just click on each ingredient name. Then adjust the serving size for any Devilled Eggs ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Step 1

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Step 2

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, celery and hot sauce.
Step 3

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
In this step:
How to Peel a Hard-Boiled Egg
Step 4

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.