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Deviled Eggs

I got this recipe while living in Lake Charles, LA.  It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles.  These have been a family favorite for years.



 12 hard boiled eggs
1/2 stick of butter
2 Tablespoons onion, grated
1/4 (I use a bit more) mayonnaise
1 Tablespoon mustard
1 teaspoon salt
1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish)
1 teaspoon Worcestershire
5 drops hot sauce (I use Franks buffalo sauce)

 Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier)  
Slice eggs lengthwise and scoop out yolks.

In small saucepan, melt butter.  Add yolks of eggs and mash and cook over low heat for a few minutes.

 Add to a large mixing bowl and add in other ingredients.  Mix well.  Fill egg whites and sprinkle lightly with paprika.  Chill before serving.
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