Traditional Deviled Eggs
Traditional Deviled Eggs balance creamy, tangy yolk filling with a light crunch from celery and red onion, topped with a hint of paprika. The Dijon and a touch of vinegar brighten each bite, making them rich yet refreshing. Perfect for picnics, potlucks, or holiday appetizers when you want a classic crowd-pleaser with texture.
- Prep20 min
- Cook15 min
- Serves12
- DifficultyEasy
- 1
Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Boil for 10 minutes, then drain and rinse under cold water. Refrigerate for 15 minutes.
- 2
Stir the mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
- 3
Peel the eggs and cut them in half vertically. Arrange the whites on a serving plate. Add the yolks to the mayonnaise mixture and stir until thick and creamy.
- 4
Spoon the yolk mixture into a resealable plastic bag. Cut off a corner of the bag with scissors and pipe the yolk mixture into the egg white halves. Sprinkle with paprika and refrigerate for 20 minutes before serving.
- Calories 162.53 kcal Moderate
- Protein 3.15 g Low Source
- Carbs 0.63 g Moderate
- Total Fat 16.27 g High
- Saturated Fat 2.64 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 94.55 mg High
- Sodium 205.7 mg Moderate
- Fiber 0.14 g Low Source
- Sugar 0.07 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 12.87 mg Low Source
- Iron 0.38 mg Low Source
- Potassium 19.01 mg Low Source
- Vitamin A 46.07 mcg_rae Low Source
- Vitamin C 0.15 mg Low Source
- Vitamin D 1.5 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Mustard
- Celery
- Garlic 🧄
- Onions 🧅
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