Basic Deviled Eggs With Mayonnaise

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 08/2/19
Deviled eggs
Basic deviled eggs Diana Rattray
Prep: 15 mins
Cook: 17 mins
Total: 32 mins
Servings: 12 servings
Nutrition Facts (per serving)
49 Calories
4g Fat
0g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 49
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 77mg 26%
Sodium 76mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 3g
Calcium 12mg 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.)

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

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Ingredients

  • 7 large eggs (hard-boiled)
  • 2 to 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

  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.

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