Crunchy Veggie Deviled Eggs

These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet.

• Ready In: 20 mins
• Yields: 12 appetizers

Ingredients

• 6  hard-boiled eggs, peeled, cut lengthwise
• 3 -4  tablespoons light mayonnaise (or salad dressing)
• 1  tablespoon red sweet bell pepper, very finely chopped
• 1  tablespoon scallion, finely chopped (green and white parts)
• 1  tablespoon celery, very finely chopped
• 1  teaspoon yellow mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
•  paprika, for garnish

Directions

1. Remove the egg yolks and place in a small bowl, then mash with a fork. Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
2. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
3. Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!