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deviled eggs

We have had deviled eggs with something crunchy in them. it's not visible and is not onions (I tried that) --- does anyone have a recipe like that with maybe celery?

Have to take them to the world's best cook's house Christmas Day and could use whatever advice you can provide.

Merry christmas, everybody!

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  1. Chopped sweet pickles? Although I'm not sure what would make them invisible.

    1. Dutchdot...do you think it could be water chestnuts?

      1. It's celery. Good deviled eggs always have a bit of minced celery, as well as sweet pickle relish, but the relish isn't the "invisible" part.

        Good lordy, this Carolina boy grew up eating deviled eggs and loving them passionately.

        3 Replies
        1. re: uptown jimmy

          I love deviled eggs, but never put celery or relish in mine - just egg yolks pushed through a sieve and mayonnaise, with certain additions - curry powder, pimenton, bottarga, chives or some Coleman's mustard.

          1. re: uptown jimmy

            There was an Italian deli where our work crew regularly lunched in Sunnyvale, CA, whose deviled eggs had that subtle crunch. I finally figured out that it was in fact minced celery, but you really have to chop it by hand, because a processor makes it mushy and destroys the effect. Being usually too damned lazy to do that - deviled eggs are a bit of work anyway - I don't very often. Sure is a good addition, though.

            1. re: uptown jimmy

              Bleah, can't stand deviled eggs with relish.

              I make huevos diablos :) I put chipotle powder in the yolk mixture and top it with smoked paprika. Also in the yolk mixture is mayo and dijon mustard. :)

            2. Crispy bacon on top is a nice addition.

              2 Replies
              1. re: stellamystar

                Some other ideas for deviled eggs are

                Minced jalepeno peppers
                crispy fried chorizo
                Minced shallots

                1. re: EricShawnSmith

                  I love horseradish in my deviled eggs. I'm making some for our Christmas eve spread tomorrow.

              2. I made a deviled egg recipe called Parsi Deviled Eggs that I found on Arthur Schwartz's website. ( www.arthurschwartz.com). They have finely chopped jalapeno peppers in them along with honey and cilantro. They are always a big hit.

                3 Replies
                1. re: Babs

                  I make these too. They are a nice alternative to traditional deviled eggs.

                  1. re: Babs

                    The link above for Parsi deviled eggs didn't work, but I was intrigued so I found this link:


                    I just made these-- they are absolutely delicious-- I did add about 50% more jalapeno than called for as I thought they could use a bit more kick

                    1. re: DGresh

                      This "copy kat" recipe is the exact Parsi recipe.

                  2. Deviled Eggs Remoulade

                    8 hard-boiled eggs
                    1 Tbs. chopped onion
                    1 Tbs. chopped celery
                    1/2 tsp. smallest possible capers
                    1/4 cup mayonnaise
                    2 Tbs. yellow mustard
                    1/8 tsp. salt
                    4 drops Tabasco
                    4 small ripe but not soft Hass avocados
                    1/2 cup red remoulade sauce (below)

                    1. Peel and slice the eggs in half. Scoop out the yolks. Reserve the whites.

                    2. Combine the yolks with the onions, celery, capers, mayonnaise, mustard, salt, and Tabasco. Mix well with a whisk (you can even beat it to fluffiness).

                    3. Load the mixture into a pastry bag and pipe it into the centers of the boiled egg whites.

                    4. Slice the avocados in half and remove the pit and skin. Slice the avocado about as thick as a quarter, but retain its shape. Fan out the slices on a plate and put the egg where the pit was.

                    5. Drizzle the remoulade sauce generously over everything and serve chilled. For an extra touch, a couple of boiled, peeled shrimp could be added.
                    Serves eight.

                    Red Remoulade Sauce

                    1/2 cup Creole mustard
                    1 Tbs. paprika
                    1/2 tsp. salt
                    2 Tbs. lemon juice
                    1/4 tsp. Tabasco
                    1/2 tsp. pureed garlic
                    1/2 cup green onion tops, finely sliced
                    1 cup olive oil

                    Combine all ingredients except green onions and olive oil in a bowl. Add the oil a little at a time, stirring constantly, until all oil is absorbed. Taste the sauce and add more mustard or chili sauce to taste. Stir in green onion tops.
                    1/2 cup chili sauce (bottled) or ketchup


                    2 Replies
                    1. re: speyerer

                      I'm making a big tray of deviled eggs for Christmas tomorrow. Outer ring is topped with red lumpfish caviar (the pretty cheap stuff). Next ring is topped with the very small capers. Christmas colors accomplished, the "infill" eggs are topped with small anchovy strips, some with paper-thin jalapeno slices, and some are unadorned. Never any leftovers.

                      1. re: Veggo

                        Postscript: The deviled eggs lasted 45 minutes, side by side with a shrimp cocktail tray of large Florida pink shrimp with a zingy sauce, and they didn't finish the shrimp. Conclusion: the world loves a deviled egg.

                    2. Hey Dot

                      It's a strange question but would these be considered southern deviled eggs?? The reason I ask is, in the south, deviled eggs have sweet pickle relish in them. I would suspect you could see the relish but you never know.


                      2 Replies
                      1. re: Davwud

                        I once made them with a little dollop of red roe on top and a slice of pickled ginger. They looked very elegant and tasted fab. Everyone loved them. Recipe was from an old Food and Drink, LCBO mag.

                        1. re: millygirl

                          That's a good mag. I pick it up whenever I'm in the store.


                      2. Great recipe Veggo. What is "Food and Drink, LCBO mag."?

                        5 Replies
                          1. re: Davwud

                            Celery or even green pepper but one has to VERY FINELY DICE the veg. Take the extra 60 seconds for the fine dice and it will make the world of difference.

                            All the world does indeed love a deviled egg. Who invented that concoction, I wonder?

                            1. re: MysticYoYo

                              A bit of reseaerch:

                              "The origin of deviled eggs can't be pinned down to any one specific person, date or place. It is a culinary amalgamation of history and taste. The actual concept of deviled eggs begins with Ancient Rome. Spicy stuffed eggs were known in 13th century Andalusia. The name is an 18th century invention.

                              According to many historic cookbooks, the practice of boiling eggs, removing the yolks, combining the yolks with spices (such as mustard and cayenne pepper) and then refilling the shells with that mixture was common by the end of the 16th century and was the "norm" by the 17th century."

                              1. re: lrostron

                                All you need is some cheesy costumes and crummy props and you'd have your own Good Eats episode!!

                                Good job.


                                1. re: Davwud

                                  Gee, thanks. A pleasant diversion from a very quiet day at the office. No kidding about it being a Good Eats episode, I can see it now .... Greeks and eggs, sounds like an Easter gone bad.

                        1. Finely diced green olives are also a nice sub for the diced celery.

                          1. A gross as it sounds, a packet of dried onion soup mix could be the secret. I worked at a deli that added it to the recipe. The dried onion bits couldn't be seen, but you occasionally crunched on one.

                            1. Try chopped water chestnuts. They stay crunchy.