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Classic Deviled Eggs

"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."

Ingredients :

• 6 large eggs
• 1 cup mayonnaise
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon white vinegar
• 1 pinch paprika, or to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H

• 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.
• 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.
• 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.

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