Don't forget classic deviled eggs in your next appetizer assortment! These taste best when served fresh and cold.
Ingredients
- eggs: 6 piece
- mayonnaise: 1 cup
- celery: 0.25 cup (finely chopped)
- red onion: 0.25 cup (finely chopped)
- Dijon mustard: 1 Tbsp
- garlic powder: 1 tsp
- white vinegar: 0.5 tsp
- pinch paprika: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
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Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
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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.
