Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr
Servings: 12