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. 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. 2 Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
3. 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. 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 per serving