My Mother-in-law’s Deviled Eggs
Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house. Rick Noonan, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.
Recipe information
Yield
Makes 12 Hors D¿oeuvres
Ingredients
Preparation
Step 1
Gently remove the yolks from the egg halves and transfer to a small bowl. Using a fork, finely mash the egg yolks. Add the mayonnaise and mustard, season with salt and pepper, and stir until well blended. Add the celery and onions and stir to combine.
Step 2
Spoon the yolk mixture into the egg halves. Arrange on a platter and garnish each egg with the chopped olives, if desired.
