Deviled Eggs with Mayonnaise

Basic Deviled Eggs
Basic Deviled Eggs. Diana Rattray
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 12 Appetizers (12 servings)
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 large eggs (hard-cooked)
  • 2 to 2 1/2 tablespoons mayonnaise
  • 1 scant teaspoon prepared mustard
  • 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.

Makes 12 deviled egg halves.

See Also