Mustard and Celery Filled Eggs
- Yield
- 6 servings
Hard-cooked egg halves are filled with a yolk mixture flavored with mustard, mayonnaise, celery and onion.
IngredientsTips are one tap away.
Ingredients
Batches and reset
6 servings · US measures · 1 batch
Batching
Mix one batch of filling at a time; for a larger yield, mix a second batch. Chilling and holding limits do not change with the quantity.
Original recipe: 6 servings.
Extra salt and the paprika dusting are to taste and excluded from the base nutrition scenario.
Before you start
- Read through the recipe before you start. Gather the bowl, fork, serving plate, spoon or piping bag and the measured ingredients.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, and keep the peeled eggs in the refrigerator until you halve them. Everything is prepared and measured before you start.
Cut the eggs and mash the yolks
For each batch of eggs
Cut 6 whole large eggs in half lengthwise. Pop the yolks into the bowl and set the whites hollow side up on the serving plate. Mash the yolks with the fork until fine and crumbly, with no large lumps.
Mix the filling
For each batch of eggs
Mix 2 tbsp mayonnaise, 1 tsp granulated sugar, 1 tsp distilled white vinegar, 1 tsp yellow mustard, 1 tbsp onion and 1 tbsp celery into the yolks until smooth and creamy.
Stir in the measured salt
For each batch of eggs
Stir in 1/4 tsp fine salt. The filling is smooth.
Taste the filling
For each batch of eggs
Taste the filling. Aim for creamy and tangy, with a little sweetness and a clear salty edge. If it tastes flat, stir in fine salt to taste. The filling is seasoned and smooth.
Fill the whites and dust them
For each batch of eggs
Fill the whites with the filling, spooning or piping it in, and dust them with paprika to taste. Every white is filled and dusted.
Chill and serve cold
For the whole recipe
Chill the filled eggs in the refrigerator until serving, then serve them cold, to make 6 servings of two halves each. Keep them out of the refrigerator for no more than two hours, or one hour above 90°F. The eggs are served cold.
About this recipe
Why it works
Mashing the cooked yolks with mayonnaise, mustard and a little vinegar makes a smooth, tangy filling, and finely chopped celery and onion add crunch without overpowering it.
Associated with
American home and picnic cooking, from a European stuffed-egg tradition
Stuffed eggs appear in medieval European and Andalusian cookbooks, and "deviled" has meant highly seasoned food since the late 1700s. In the United States they became standard picnic and party food by the mid-1900s.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Mayonnaise, vinegar and mustard give a creamy tang; a little sugar softens it., Paprika adds color and a mild, sweet spice. · creamy filling in firm egg whites, with a little crunch from celery and onion · cold
Skill level
Easy
No cooking beyond the hard-cooked eggs.
Allergens
Contains: egg.
Check the vinegar label for sulfites.
Diets
Vegetarian: Fits as listedPescatarian: Fits as listedVegan: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines
Occasions
Easter
Filled eggs are a popular Easter dish in the United States, according to a commercial survey; they are also standard picnic and party food.
Serving and keeping
Best served: Chilled, the day they are filled Dusted with paprika
Make ahead: Fill the whites a few hours before serving and keep them cold.
Storage: Keep them refrigerated and out of the fridge no more than 2 hours (1 hour above 90 °F / 32 °C). Filled eggs follow the federal time for egg salads, 3 to 4 days. Do not freeze.
Leftovers: Cover and refrigerate leftovers promptly; at picnics, keep them on ice.
Food safety
- Use eggs cooked until the yolk and white are firm.
- Refrigerate the filled eggs until serving; do not leave them out more than 2 hours, or 1 hour above 90 °F (32 °C).
We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the mayonnaise and mustard labels.
Nutrition notes
The eggs supply the protein; the mayonnaise adds most of the fat.
Halving the added salt and using less sugar keeps sodium and added sugar lower; the mayonnaise and mustard also carry sodium.
Swap notes
mayonnaise · kosher.mainstream
Use: kosher-certified pareve mayonnaise, with certified mustard
What changes: No change to the method; the dish stays pareve.
Not a swap: Mayonnaise without certification.
mayonnaise · halal.general
Use: halal-certified mayonnaise
What changes: No change to the method.
Not a swap: Mayonnaise with unspecified flavorings, where your school treats them as doubtful.
granulated sugar
Use: less sugar, to taste
What changes: A little sharper; taste and add more mayonnaise if needed.
Not a swap: Sweet pickle relish, which adds sugar back.
fine salt
Use: half the salt
What changes: Taste before adding more; the mustard and mayonnaise are salty.
Not a swap: Seasoned salt, which adds sodium back.
large eggs · orthodox.fast_strict
Not a swap: The dish is eggs, which strict fast days exclude.
large eggs · vegan
Not a swap: The dish is eggs; no vegan version keeps it.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
For your food tracker
Fields for MyFitnessPal and other trackers
- Recipe url
- https://isthebestrecipe.com/appetizers/mustard-and-celery-filled-eggs
- Name
- Mustard and Celery Filled Eggs
- Servings
- 6
- Recipe yield
- 6 servings
- Recipe ingredient
- 6 whole large eggs hard-cooked until the yolks and whites are firm, chilled and peeled, 2 tbsp mayonnaise, 1 tsp granulated sugar, 1 tsp distilled white vinegar, 1 tsp yellow mustard, 1 tbsp onion very finely chopped, 1 tbsp celery very finely chopped, 1/4 tsp fine salt, to taste paprika for dusting
- Nutrition information
- Nutrient 1008
- 112.98
- Nutrient 1003
- 6.39
- Nutrient 1004
- 8.78
- Nutrient 1005
- 1.53
- Nutrient 1079
- 0.08
- Nutrient 2000
- 1.38
- Nutrient 1093
- 198.40
- Nutrient 1258
- 2.17
- Nutrient 1253
- 188.43
- Nutrient 1087
- 26.89
- Nutrient 1089
- 0.63
- Nutrient 1092
- 70.92
- Nutrient 1114
- 1.11
- Nutrient 1186
- 0.00
- Nutrient 1107
- 9.59
- Nutrient 1108
- 0.01
- Nutrient 1185
- 8.03
- Nutrient 1120
- 5.41
- Nutrient 1122
- 0.00
- Nutrient 1123
- 181.60
- Nutrient 1057
- 0.00
- Nutrient 1058
- 0.00
- Nutrient 1109
- 0.67
- Nutrient 1175
- 0.06
- Nutrient 1259
- 0.00
- Nutrient 1260
- 0.00
- Nutrient 1276
- 0.00
- Nutrient 1280
- 0.00
- Nutrient 1018
- 0.00
- Nutrient 1062
- 472.87
- Nutrient 1105
- 74.69
- Nutrient 1180
- 148.84
- Nutrient 1242
- 0.00
- Nutrient 1246
- 0.00
- Nutrient 1190
- 23.06
- Nutrient 1110
- 43.82
- Nutrient 1104
- 269.54
- Nutrient 1106
- 75.55
- Nutrient 1187
- 23.06
- Nutrient 1007
- 0.92
- Nutrient 1090
- 5.76
- Nutrient 1091
- 88.68
- Nutrient 1098
- 0.01
- Nutrient 1101
- 0.02
- Nutrient 1162
- 0.16
- Nutrient 1165
- 0.04
- Nutrient 1166
- 0.26
- Nutrient 1177
- 23.06
- Nutrient 1178
- 0.56
- Nutrient 1261
- <0.01
- Nutrient 1263
- <0.01
- Nutrient 1264
- 0.02
- Nutrient 1272
- 0.02
- Nutrient 1275
- 0.16
- Nutrient 1278
- <0.01
- Nutrient 1277
- 0.03
- Nutrient 1279
- 0.01
- Nutrient 1292
- 2.83
- Nutrient 1293
- 2.77
- Nutrient 1262
- <0.01
- Nutrient 1265
- 1.54
- Nutrient 1266
- 0.56
- Nutrient 1268
- 2.63
- Nutrient 1269
- 2.40
- Nutrient 1270
- 0.27
- Nutrient 1271
- 0.08
- Nutrient 1095
- 0.54
- Nutrient 1051
- 42.47
- Nutrient 1167
- 0.04
- Nutrient 1170
- 0.71
- Nutrient 1103
- 15.81
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Deviled egg (Wikipedia (English), 2026-09-30)
- Food Allergies: What You Need to Know (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) copy of the EU regulation text, 2014-02-19)
- What You Need to Know About Egg Safety (U.S. Food and Drug Administration, 2024-03-05)
- FoodData Central: Egg, whole, raw, fresh (FDC ID 171287, SR Legacy) (USDA Agricultural Research Service, 2019-04-01)
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Copy this recipe and make it your own. Change amounts, swap ingredients, rewrite steps. The original stays as it is.
Nutrition Values
Estimated nutrition
Mustard and Celery Filled Eggs
6 servingsOne serving is one equal share of the selected recipe yield.
- Protein
- 6 g
- Carbohydrates
- 1.5 g
- Fiber
- 0 g
- Total sugars
- 1.5 g
- Total fat
- 9 g
- Saturated fat
- 2 g
- Sodium
- 200 mg
- Vitamin D
- 1.1 µg
- Calcium
- 27 mg
- Iron
- 0.6 mg
- Potassium
- 71 mg
Estimated · Per serving · 110 kcal
| Macro | Grams | Share |
|---|---|---|
| Carbohydrate | 1.53 g | 5.52% |
| Fat | 8.78 g | 71.38% |
| Protein | 6.39 g | 23.10% |
Mustard and celery filled eggs; to-taste salt and paprika excluded
Nutrition details
Mustard and celery filled eggs; to-taste salt and paprika excluded
Main nutrients
Per serving
- Calories
- 112.98 kcal
- Protein
- 6.39 g
- Carbohydrates
- 1.53 g
- Fiber
- 0.08 g
- Total sugars
- 1.38 g
- Total fat
- 8.78 g
- Saturated fat
- 2.17 g
- Sodium
- 198.40 mg
Vitamins and minerals
Per serving
- Calcium, Ca
- 26.89 mg
- Iron, Fe
- 0.63 mg
- Potassium, K
- 70.92 mg
- Vitamin D (D2 + D3)
- 1.11 µg
- Folic acid
- 0.00 µg
- Carotene, beta
- 9.59 µg
- Carotene, alpha
- 0.01 µg
- Vitamin K (phylloquinone)
- 8.03 µg
- Cryptoxanthin, beta
- 5.41 µg
- Lycopene
- 0.00 µg
- Lutein + zeaxanthin
- 181.60 µg
- Vitamin E (alpha-tocopherol)
- 0.67 mg
- Vitamin B-6
- 0.06 mg
- Retinol
- 74.69 µg
- Choline, total
- 148.84 mg
- Vitamin E, added
- 0.00 mg
- Vitamin B-12, added
- 0.00 µg
- Folate, DFE
- 23.06 µg
- Vitamin D (D2 + D3), International Units
- 43.82 IU
- Vitamin A, IU
- 269.54 IU
- Vitamin A, RAE
- 75.55 µg
- Folate, food
- 23.06 µg
- Magnesium, Mg
- 5.76 mg
- Phosphorus, P
- 88.68 mg
- Copper, Cu
- 0.01 mg
- Vitamin C, total ascorbic acid
- 0.16 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.26 mg
- Folate, total
- 23.06 µg
- Vitamin B-12
- 0.56 µg
- Zinc, Zn
- 0.54 mg
- Niacin
- 0.04 mg
- Pantothenic acid
- 0.71 mg
- Selenium, Se
- 15.81 µg
Other nutrients
Per serving
- Cholesterol
- 188.43 mg
- Caffeine
- 0.00 mg
- Theobromine
- 0.00 mg
- SFA 4:0
- 0.00 g
- SFA 6:0
- 0.00 g
- PUFA 18:4
- 0.00 g
- PUFA 22:5 n-3 (DPA)
- 0.00 g
- Alcohol, ethyl
- 0.00 g
- Energy
- 472.87 kJ
- Ash
- 0.92 g
- Manganese, Mn
- 0.02 mg
- SFA 8:0
- <0.01 g
- SFA 12:0
- <0.01 g
- SFA 14:0
- 0.02 g
- PUFA 22:6 n-3 (DHA)
- 0.02 g
- MUFA 16:1
- 0.16 g
- PUFA 20:5 n-3 (EPA)
- <0.01 g
- MUFA 20:1
- 0.03 g
- MUFA 22:1
- 0.01 g
- Fatty acids, total monounsaturated
- 2.83 g
- Fatty acids, total polyunsaturated
- 2.77 g
- SFA 10:0
- <0.01 g
- SFA 16:0
- 1.54 g
- SFA 18:0
- 0.56 g
- MUFA 18:1
- 2.63 g
- PUFA 18:2
- 2.40 g
- PUFA 18:3
- 0.27 g
- PUFA 20:4
- 0.08 g
- Water
- 42.47 g
Incomplete data
Unknown source coverage is not zero.
Calculation details
An estimate, not a laboratory analysis or regulatory nutrition label. Unquantified to-taste seasoning excluded: paprika. Exclusion does not mean zero nutrients.
Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares. Unquantified to-taste ingredients are excluded; exclusion does not mean zero nutrients.
Per serving: calculated macro energy 110.70 kcal; reported Calories 112.98 kcal. Difference: -2.28 kcal.
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