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Deviled Eggs

Celery, not mold.

I used to not understand the attraction to deviled eggs, until I started putting crunchy additions into them: celery, raw onion, bacon, etc. Then they became one of my favorite things. The downside of adding crunch is that it makes them more addictive to eat, and I want to stand in front of the platter and down several of them at once and ruin my appetite for dinner. But I guess that's an ok problem to have.

I used to improvise something involving crunchy things, mustard, and sometimes pickles or capers. Sometimes it would turn out great and sometimes it wouldn't. So for this Thanksgiving, I looked for a recipe that sounded similar to mine and found this one on Food.com. And now I'm documenting it so I can replicate it in the future, because they were delicious.

My changes from the original recipe: I omitted celery seed and added celery. I used white onion instead of scallions. I used caper juice instead of pickle juice, because it's what I had on hand. And I use brown mustard instead of yellow mustard, because I believe that yellow mustard only belongs on hot dogs, if that.


The Recipe: 
12 eggs, boiled, peeled, and halved
1/2 c mayonnaise (I use Vegenaise)
1 tb mustard
1 tb caper juice (or pickle juice)
1 tsp sugar
1/2 tsp salt, or more to taste
Pepper, to taste
2 ribs celery, minced finely
1/4 white onion, minced finely
paprika, for sprinkling
  • Mash egg yolks and combine with all of the remaining ingredients except paprika.
  • Fill each egg-white-half with a scoop of filling
  • Sprinkle with paprika
  • Chill at least an hour before serving

The Verdict:
Overall grade: A
Overall reason: Fantastic flavor, good amount of crunch
Time to prepare: 15 minutes, plus time to boil and cool the eggs
Family quote: I'll just say that after a huge Thanksgiving dinner, I tried to pack up the remaining few eggs from the platter, and I got yelled at. They got eaten.

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