Classic Deviled Eggs


  • 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

  • Step 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.


  • Step 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.

  • Step 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.

  • Source: Read Full Article