Ingredients
12
12 servings
- •6 large eggs
- •1 cup mayonnaise
- •0.25 cup finely chopped celery
- •0.25 cup finely chopped red onion
- •1 tablespoon Dijon mustard
- •1 teaspoon garlic powder
- •0.5 teaspoon white vinegar
- •1 pinch paprika, or to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 172
- Carbohydrate: 2g
- Fat: 17g
- Fiber: 0g
- Protein: 3g
- Sugar: 1g
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