Deviled Eggs With Mayonnaise Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/27/22
Deviled eggs
Basic deviled eggs Diana Rattray
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 14 servings
Yield: 7 eggs
Nutrition Facts (per serving)
56 Calories
5g Fat
0g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 14
Amount per serving
Calories 56
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 94mg 31%
Sodium 72mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 33mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These basic deviled eggs are the perfect appetizer for any social gathering, and make a pretty addition to your breakfast or brunch table. Choose the toppings to decorate the eggs with different ingredients and add-on flavors, or serve as they are. A creamy filling of yolks, mayonnaise, mustard, and seasonings makes a creamy egg that is delicious. Deviled eggs are a classic dish that doesn't go out of fashion, and they'll do their job at keeping guests happy while the main meal arrives.

This recipe requires that the eggs you'll be using are already cooked. There are many techniques to hard boil and eggs, but some are easier to execute than others. Keep in mind that not all doneness stages for hard-boiled eggs are suitable to make deviled eggs. First, you need a firm white, so the first consideration is that the egg needs to cook long enough to make a hard and study "shell" for your filling. Secondly, the yolks need to have some moisture and be bright yellow, not that off-gray color they get once cooked for too long. The easiest cooking method is to cover your eggs with water by 2 inches in a saucepan, bring them to a boil, cover and lower the heat. Cook for one additional minute, turn off the heat and allow them to sit in the hot water, covered, for 15 additional minutes. Drain and transfer to a bowl with ice and cold water and let rest for five before peeling. This will give you perfect eggs, study and moist.

You have many options to choose from about garnishes. Cherry tomatoes, chopped fresh herbs, mixed dry herbs seasonings, grated Parmesan, basil pesto or sun-dried tomato pesto. The possibilities are as big as your culinary imagination. We suggest you use a pastry bag with a pretty shaped tip to pipe the filling into the whites. Alternatively, use 2 teaspoons to make a quenelle and place it on the white center.

Ingredients

  • 7 large hard-boiled eggs, divided

  • 2 to 2 1/2 tablespoons mayonnaise

  • 1 teaspoon prepared mustard

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 pinch paprika, optional

  • Grape tomatoes, sliced, for garnish, optional

  • Red onion, finely chopped, for garnish, optional

  • Olives, sliced, for garnish, optional

  • Snipped chives, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

  2. Cut 6 of the hard-boiled eggs in half lengthwise.

  3. Scoop the cooked yolks out of egg halves.

  4. Press the yolks and remaining whole hard-boiled egg through a sieve into a small bowl. 

  5. Stir in 2 tablespoons of mayonnaise and the mustard; season to taste with salt and pepper. Add more mayonnaise, as needed.

  6. Mound the yolk filling in the egg white halves.

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

  8. Garnish with sliced olives, sliced grape or cherry tomatoes, finely chopped the red onion, or snipped fresh chives. Keep refrigerated until is time to serve.

  9. Enjoy!