Deviled Eggs with Mayonnaise

Basic Deviled Eggs
Basic Deviled Eggs. Diana Rattray
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 12 Appetizers
Ratings (5)

Top these simple, basic deviled eggs with sliced grape tomatoes, snipped chives, or olive slices.  I like them with slices of cornichons or diced cooked bacon.

What You'll Need

  • 7 hard-cooked eggs
  • 2 to 2 1/2 tablespoons mayonnaise
  • 1 scant teaspoon prepared mustard
  • salt and pepper, to taste
  • paprika, optional
  • optional garnishes: sliced olives, sliced grape tomatoes, snipped chives, a finely chopped red onion

How to Make It

Cut 6 of the hard-cooked eggs in half lengthwise.

Scoop the cooked yolks out of egg halves. Press yolks and remaining whole hard-cooked egg through a sieve into a small bowl. Stir in 2 tablespoons of mayonnaise and the mustard; season to taste with salt and pepper.  Add more mayonnaise, as needed.

Mound the yolk filling in the egg white halves.

Sprinkle the tops with a little sweet paprika, if desired.

Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped the red onion, or snipped fresh chives.

Makes 12 deviled egg halves.

See Also