Today’s Recipe: Deviled Celery Eggs

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DEVILED CELERY EGGSPREP TIME: 25 MINUTES
MAKES: 12 DEVILED EGGS6      hard-boiled eggs
2      T (1 oz) cream cheese, softened
2      t fresh lime juice
¼     t salt
¼     cup minced celery (about 1 stalk), plus twelve ¼”-thick slices for garnish1. Carefully peel hard-boiled eggs (to easily peel eggs, remove a bit of the shell and lift remaining shell up with the tip of a spoon). Cut eggs in half lengthwise. Scoop the yolks out into a small bowl and mash with a fork.
2. Add cream cheese, lime juice, salt, and celery; mix well.
3. Mound into whites. Top each egg with a celery slice.

Gather ingredients.

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Carefully peel 6 hard-boiled eggs (to easily peel eggs, remove a bit of the shell and lift remaining shell up with the tip of a spoon).

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Cut eggs in half lengthwise.

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Scoop the yolks out into a small bowl.

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Mash with a fork.

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Add 2 T (1oz) softened cream cheese.

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Add 2 t fresh lime juice.

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Add ¼ t salt.

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Add ¼ cup minced celery (about 1 stalk).

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Mix well.

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Mound into whites.

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Top each egg with a ¼”-thick celery slice.

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Leave a comment 16 Comments

  1. Winnie Nielsen says:

    OK, this is hitting soooo close to home! Every Easter, we dyed 4 dozen eggs on Saturday for a big family egg hunt Sunday afternoon. School Spring break most often was the week following Easter and we loved all the ways mom used those 4 dozen eggs up. One family favorite was celery filled with egg salad. She would use celery seed in the actual egg salad and then it was all piled high in celery sticks. Now, me being someone who have never cared for mayonnaise much, this idea of cream cheese in brilliant! And with the touch of lime juice instead of vinegar??? High Five! Whoop! This new recipe is getting printed as we speak for the recipe box!

  2. Karlyne says:

    I agree, Winnie! No mayo, no vinegar, no mustard with vinegar? My skin thanks you!

    • MaryJane says:

      These are VERY tasty in addition to being good for you.

    • Winnie Nielsen says:

      Karlyne- Whoop!! Someone with tastes like mine! I have never been a condiment sort of girl.

      • Karlyne says:

        I have developed some kind of weird histamine allergy and that means all fermented foods and sulfites and quite a few of my favorite veggies, too, are off-limits until I am completely recovered. Luckily, that’s happening quickly now that I’ve figured it out!

        • MaryJane says:

          It’s always a good day when you find the solution to a health issue. Be well soon!

          • Karlyne says:

            Thanks! It’s amazing how happen-stance can help! It was just a passing few minutes on a TV show (a home-improvement/health/recipes show yet!) that gave me the idea, and when I researched it, voila!

  3. First of all, I am gonna try that peeling egg shell trick – sounds cool . I make my deviled eggs with what the local PA Germans’ call ” red beet eggs” . Put the peeled hardboiled eggs in a jar filled with pickled beets, a few days at least is best. This dyes the eggs a wonderful beet red color and gives it some zing,( sorry Winnie and Karlyne, I love vinegar) . Anyway then the eggs are so lovely and the yellow goop ( however you devil them) looks swell against the red.So, if you don’t use the red beet eggs, you can shred new baby radishes and put them in the cream cheese for a little “bite” and not use any vinegar! I often put radishes in my cream cheese spreads. Just use an old fashioned grater, I don’t own any kitchen appliances ( ok an ancient toaster but that’s it)

    • Karlyne says:

      Haha, Lisa! I don’t own a toaster! But I do have my mother-in-law’s ancient food processor (it’s harvest gold, so you know how old it is), and I adore it! Handiest appliance I’ve ever had!

    • Winnie Nielsen says:

      Lisa, I have heard about those red pickled eggs made with beets. I bet they are stunning on a plate with so much color contrast!

  4. Brenda says:

    These sound wonderful!! A nice change from the traditional ones my family makes. Can’t wait to try this recipe. I like to try different food combinations. Thanks for the recipe.

  5. These sound wonderful! Thank you for the recipe! -Marci @ Stone Cottage Adventures

  6. Karlyne says:

    These are the stuff of which dreams are made! I just finished a lovely egg plate full (with a couple left over, since I doubled the recipe), and had to sprinkle some chopped chives on top since the kids ate most of the celery when it was unattended, but they’re beautiful and taste luscious. Let’s don’t lose this recipe!

  7. Krista says:

    To this day I still haven’t tried making deviled eggs. I really enjoy eating them and would love to try this twist. I still have quite a few hard boiled eggs from Easter so I will give these a try. This will be a tasty side dish for our family get together this weekend.

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