Classic Deviled Eggs

Recipe View 8 mins Gently place the eggs in a saucepan and cover them with cool water. Bring the water to a rolling boil over medium-high heat, about 8-10 minutes.

Recipe View 10 mins Once boiling, immediately remove the pan from the heat, cover, and let the eggs stand in the hot water for 10 minutes. This ensures perfectly cooked yolks and easy peeling. (10 minutes)

Recipe View 3 mins After the 10 minutes, carefully drain the hot water and immediately rinse the eggs under cold running water until they are cool to the touch. This stops the cooking process. (2-3 minutes)

Recipe View 5 mins Gently tap the eggs all over to crack the shells. Peel the eggs under cool running water. (5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the mayonnaise, celery, red onion, Dijon mustard, garlic powder (or minced garlic), and white wine vinegar. Season with salt and pepper to taste. (2 minutes)

Recipe View 3 mins Carefully slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in the bowl with the mayonnaise mixture. (3 minutes)

Recipe View 2 mins Using a fork, mash the yolks into the mayonnaise mixture until smooth and creamy. Taste and adjust seasonings as needed. (2 minutes)

Recipe View 5 mins Transfer the yolk mixture to a piping bag fitted with a decorative tip (or simply use a resealable plastic bag with a corner snipped off). Pipe the yolk mixture evenly into the egg white halves. (5 minutes)

Recipe View 2 mins Dust the deviled eggs generously with paprika. If desired, garnish with fresh chives. (2 minutes)

Recipe View 20 mins Cover the deviled eggs and refrigerate for at least 20 minutes before serving to allow the flavors to meld. (20 minutes)