Ingredients and Weight:
- 8 large hard-boiled eggs (12 ounces)
- 1/2 cup mayonnaise (4 ounces)
- 2 tablespoons sour cream (1 ounce)
- 2 teaspoons Dijon mustard (0.2 ounces)
- 1 teaspoon white vinegar (0.1 ounces)
- 1/4 cup finely chopped onion (1 ounce)
- 1/4 cup finely chopped celery (1 ounce)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Preparation Time:
10 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Remove the yolks and place them in a small bowl.
- Mash the yolks with a fork until smooth.
- Stir in the mayonnaise, sour cream, mustard, vinegar, onion, celery, salt, and pepper.
- Spoon the filling into the egg white halves.
- Sprinkle with paprika.
Nutritional Information:
Per deviled egg:
- Calories: 70
- Fat: 5 grams
- Protein: 4 grams
- Carbohydrates: 2 grams
Dish Characteristics:
- Creamy and flavorful filling
- Perfect as an appetizer or side dish
- Easy to make and customizable
User Comments:
- "These deviled eggs are the best I've ever had! They're so creamy and flavorful."
- "I love the addition of celery and onion. It gives them a nice crunch."
- "These deviled eggs are always a hit at parties."
Special Precautions and Tips:
- Use fresh eggs for the best results.
- If you don't have Dijon mustard, you can use yellow mustard instead.
- To make the filling ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- Fill the egg white halves just before serving to prevent the filling from becoming watery.
