My Mother-in-law’s Deviled Eggs

Name: My Mother-in-law’s Deviled Eggs
Yield: Makes 12 Hors D¿oeuvres
Ingredients: 6 hard-cooked large eggs, halved lengthwise; 1/4 cup mayonnaise; 2 teaspoons mustard; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped green onions (white and light green parts only); 1 tablespoon finely chopped green olives (optional)

November 7, 2012

Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house. Rick Noonan, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.

Recipe notes

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