Classic Deviled Eggs

Finely chopped celery and onion give these classic deviled eggs a nice crunch.

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...


  • 6 large eggs
  • 1 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white vinegar
  • 1 pinch paprika, or to taste

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