Basic Deviled Eggs with Mayonnaise

Basic Deviled Eggs
Diana Rattray
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 12 Appetizers (12 servings)
Ratings (8)

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 large eggs (hard-boiled)
  • 2-2 1/2 tablespoons mayonnaise
  • 1 teaspoon prepared mustard (scant)
  • salt and pepper, to taste
  • Optional: paprika
  • Optional Garnishes: sliced grape tomatoes, finely chopped red onion, sliced olives, snipped chives

How to Make It

  1. Cut 6 of the hard-cooked eggs in half lengthwise.
  2. 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.
  3. Mound the yolk filling in the egg white halves.
  4. Sprinkle the tops with a little sweet paprika, if desired.
  1. Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped the red onion, or snipped fresh chives.

See Also

Top Deviled Egg Recipes