• 6 hard-boiled eggs, peeled
  • 1 tablespoon sweet hot mustard
  • ¼ cup mayonnaise
  • 1 teaspoon celery salt
  • Paprika

I think our family’s Mother’s Day celebration is a more elaborate meal than just about any other holiday with the exception of Thanksgiving, and that may even be a stretch.  I love the month of May and always make a huge brunch with all types of breakfast and lunch items on a huge buffet.  It usually takes the entire day before to get everything ready and every year I wonder why I’m doing all the cooking when it is supposed to be MY day, but my husband always reminds me that this is what I love doing, and while at that moment I want to strangle him, he is actually right.  Yes, I actually put that in print.

One of the must have items on my buffet are my super easy and oh so delicious deviled eggs.  I usually use an entire dozen eggs, and yet, they never last for more than a couple minutes.  They are the perfect spring treat and the combination of sweet hot mustard and celery salt is just right.

It is actually good that I’m the one making them, or I probably would miss out.  Being the cook and taste tester often pays off.  It is like a special mother’s day gift to myself.

Carefully slice the eggs in half, length wise.  Scoop out the yolks and place in a bowl.  Arrange the egg white “cups” on a plate.  Smash the yolks and then add the mustard, mayonnaise and celery salt.  Mix until smooth.  Using a small spoon, fill each egg with a heaping scoop of the yolk filling.  Arrange the filled eggs back on the plate and sprinkle each with paprika.  Chill before serving.