![](https://cdn.statically.io/img/www.allrecipes.com/thmb/JIswMtqHu7PZTnnHfx0HHLwiYYQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1123586-c11057266fc94af6ad755f9b66fa753f.jpg)
Ingredients
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6 large eggs
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1 cup mayonnaise
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¼ cup finely chopped celery
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¼ cup finely chopped red onion
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1 tablespoon Dijon mustard
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1 teaspoon garlic powder
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½ teaspoon white vinegar
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1 pinch paprika, or to taste
Directions
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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.
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Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
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Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; stir until thick and creamy.
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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.
Nutrition Facts (per serving)
172 | Calories |
17g | Fat |
2g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 172 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 15% |
Cholesterol 100mg | 33% |
Sodium 173mg | 8% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 3g | 7% |
Vitamin C 0mg | 0% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 52mg | 1% |
* 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.