Serve them at your nextpartyorpotluckjust make a double batch, because theyre sure to go fast.
Ingredients
1Tbsp.unsalted butter
1/4cupfinely chopped yellow onion(from 1 small [6 oz.]
onion)
1/4cupfinely chopped celery(from 1 large [3 oz.]
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
celery stalk)
1/4cupfinely chopped green bell pepper(from 1 small [6 oz.]
Remove from heat; let cool 10 minutes.
Transfer 2 tablespoons of the vegetable mixture to a small bowl, and reserve for garnish.
Transfer remaining vegetable mixture to a separate small bowl, and reserve for yolk mixture.
Fill a large pot with water, and bring to a boil over high.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks, mayonnaise, and mustard in a medium bowl until smooth.
Stir in reserved vegetable mixture, black pepper, and remaining 1/4 tsp.
Spoon yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Top evenly with a pinch of cayenne pepper and remaining 2 Tbsp.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
