Don’t forget classic deviled eggs in your next appetizer assortment! These taste best when served fresh and cold.
Prep Time::20 mins
Cook Time::15 mins
Additional Time::35 mins
Total Time:: 1 hr 10 mins
Servings::12
Yield::12 deviled eggs
Ingredients
6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste
Directions
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.
Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
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.