Don't forget classic deviled eggs in your next appetizer assortment! These taste best when served fresh and cold.
Ingredients
- 6 large eggs
- 1 cup mayonnaise
- 0.25 cups finely chopped celery
- 0.25 cups finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 0.5 teaspoons white vinegar
- 1 pinch paprika , or to taste
Instructions
-
1
Place eggs into a saucepan, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and run under cold water. Refrigerate for 15 minutes.
-
2
Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
-
3
Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
-
4
Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into egg white halves. Sprinkle with paprika refrigerate for 20 minutes before serving.
Nutrition Facts
Per serving
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