Hot Deviled Eggs
12 large eggs, at room temperature
2 tablespoons Dijon mustard
1 tablespoon mayonnaise (“Mom” prefers Veganaise)
1 tablespoon fresh lemon juice
2 small jalapenos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 stalk celery, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting
Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapenos, onion and celery and season to taste with salt and pepper.
Mound the egg-white halves with the filling and sprinkle with paprika.
*Recipe and image courtesy of Charlesview Suites in Cambridge, MA (www.BnBFinder.com/Charlesview) *