Make a batch or two of these hot and spicy deviled eggs to rev things up during your Super Bowl Party!

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 ( *