Classic Deviled Eggs Recipe -
Classic Deviled Eggs Recipe
  • READY IN 1 hr

Classic Deviled Eggs

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr


  1. 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.
  2. 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.
  3. 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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Reviews More Reviews

Apr 27, 2014

This is a good, old-fashioned deviled egg with a little chopped celery and red onion to give it some crunch. Nothing not to like here!

Sep 01, 2014

FAAAAR too thin. It comes out to a syrup consistency. You could POUR it into the eggs. Had to boil 6 more at the last minute to thicken it up.


6 Ratings

Jun 17, 2014

The mixture needs to be thicker. Maybe next time I'll cut back on the mayo & add just a pinch of salt.

Jun 07, 2014

Easy to make, delicious to eat! Added some black pepper, personal taste. But I love this recipe!

May 25, 2014

Very good easy recipe however I added some sweet pickle relish and a bit of sugar to taste. I also just used some celery seed instead of fresh celery because I didn't have any fresh on hand.


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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