Recipe Details
Ingredients
-
6largeeggs
-
1cupmayonnaise
-
¼cupfinely chopped celery
-
¼cupfinely chopped red onion
-
1tablespoonDijon mustard
-
1teaspoongarlic powder
-
½teaspoonwhite vinegar
-
1pinchpaprika, or to taste
Cooking Directions
-
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.
-
Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar together in a bowl.
-
Peel eggs and slice in half vertically. Place whites on a serving plate. Add yolks to mayonnaise mixture; 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 egg white halves. Sprinkle with paprika refrigerate for 20 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories172 | |
% 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved