Hot Deviled Eggs

INGREDIENTS:
1. 12 large eggs, at room temperature
2. 2 tablespoons Dijon mustard
3. 1 tablespoon mayonnaise
4. 1 tablespoon fresh lemon juice
5. 2 small jalapenos, seeded and finely chopped
6. 1/3 cup finely chopped onion or shallot
7. 1 stalk celery, finely chopped
8. Salt and freshly ground pepper
9. Sweet paprika, for dusting

COOKING DIRECTIONS:
1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapenos, onion and celery and season to taste with salt and pepper.
3. Mound the egg-white halves with the filling and sprinkle with paprika.

Yield: 24 servings
Source: food.yahoo.com

An American classic that's always a crowd-pleaser.