I increased the amount of hot sauce, dill, and paprika in the mixture, and it added a much better kick! I will definitely prepare these again!!

These represent the absolute best deviled eggs I have ever tasted! I typically double the recipe while keeping the onion portion the same. I use a food processor to ensure the celery and onion are ground extremely fine. I also incorporate 1 tbsp of Dijon mustard and 1 tsp of sugar, skipping the hot sauce, and garnish with paprika. Regardless of the occasion—or even if I make them for no reason at all—they vanish quickly and are always a total success!

Wonderful recipe! I hadn't considered including celery before, but it offers a nice crunch as long as it's chopped very finely. I didn't have fresh onion, so I substituted a teaspoon of dried chives instead.