Basic Deviled Eggs with Mayonnaise

Basic Deviled Eggs
Diana Rattray
Ratings (8)
  • Total: 32 mins
  • Prep: 15 mins
  • Cook: 17 mins
  • Yield: 12 Appetizers (12 servings)
Nutritional Guidelines (per serving)
49 Calories
4g Fat
0g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.

See Also