Deviled Eggs

Curtise Garner / Special to The Detroit News

  

  3 eggs

  1/4 stalk celery, finely chopped

  1/8 onion, finely chopped

  2 tablespoons mayonnaise

  1 tablespoon of mustard

  Salt to taste

  1/2 teaspoon hot sauce

  Paprika, for garnish

  

  Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and cook eggs for 15 minutes. Remove from hot water, place in pan of cool water to cool, then peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, mustard, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving time. Serves 1 (6 deviled eggs).

  Per serving: 455 calories; 38 g fat (8 g saturated fat; 75 percent calories from fat); 5 g carbohydrates; 652 mg cholesterol; 696 mg sodium; 20 g protein; 1 g fiber.

  Cooking for one Curtrise Garner of Detroit writes about food, entertaining and etiquette. You can e-mail her at gourmetgroove123@aol.com.