Classic Deviled Eggs recipe

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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

Nutrition Info

171.5 calories
carbohydrate: 1.6 g
cholesterol: 100 mg
fat: 17.1 g
fiber: 0.1 g
protein: 3.4 g
saturatedFat: 3 g
servingSize: -
sodium: 172.6 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and add enough cold water to cover, boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.

  2. Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically, remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.

  3. Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Recipe Yield

12 servings

Recipe Note

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

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