Classic Deviled Eggs

Classic Deviled Eggs

Kristina

"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

1 h servings 171 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

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!

Most helpful critical review

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.

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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.

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

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!

Add black olives and a slice of jalapeño for garnish and kick!

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

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.

The consistency was very thin so added 6 more eggs . Next time I would highly suggest half the mayo. For a little kick I added a few rip of Tabasco . 0verall the taste was good and everyone li...

Great classic recipe. It was not soupy for me but I would use only 1/2 cup mayo even for up to 8-9 eggs without changing any of the other proportions. I would substitute about 2 tablespoons or...

I used half of the called-for amount of mayonaise, and they're disgusting.

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