Preparation:

Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise (not too much!), dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring knife (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika (for that deviled look !).

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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