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

 

Nutritional Guidelines (per serving)
Calories 49
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 77 mg
Sodium 76 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)