Bill's Deviled Eggs

Makes 24 deviled eggs

Ingredients:
12 eggs, hard boiled
cups celery, finely diced
3 tbsp red onion, finely diced
½ cup mayonnaise
½ tsp curry powder
½ tsp mustard powder
¼ tsp coarse sea salt
1 pinch fresh ground pepper
Hungarian paprika powder for garnish

Steps:
Before the eggs have completely cooled, begin shelling them. Warm eggs are easier to peel. It is important that your eggs remain intact and look good for presentation. Retain the yolk ball in a large mixing bowl. Place the half egg whites onto an egg plate cover with plastic wrap or wax paper and store in the cooler until needed.

Combine mayonnaise, celery and onion and blend with a dinner fork until well mixed. Add the dry ingredients and continue blending. The goal here is to obtain a mixture that is well blended but not completely smooth. A proper deviled egg has some consistency and a small amount of crunchiness.

Fill the egg white half with the mixture by either spooning a dollop into the hole or by using a pastry bag to add that extra special touch. If you use the pastry bag, remember that your opening must accommodate the celery and onion pieces.

Served chilled and garnished with the Hungarian Paprika powder and a few pickled caper berries, sliced chive or single slice of olive if you wish.