Basic devilled eggs



5 min


12 halves

* PLUS Cooking time: 3 minutes, Standing Time: 12 minutes


  • 6 eggs
  • 1/4 cup mayonnaise
  • pinch salt
  • pinch ground black pepper


  • Hard-cook eggs. When completely cooled, remove shells. Cut eggs in half lengthwise. Carefully scoop out yolks and place in a bowl.
  • Add mayonnaise. Using a fork, finely mash with yolks. Or stir in other additions into egg-mayonnaise mixture (see Two-ingredient additions, left). Taste and add salt and pepper, if needed. Spoon mixture into egg centres. Arrange devilled eggs on a plate, cover loosely and refrigerate until ready to serve.

Nutrition (per serving)

  • Calories
  • 70,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 0.2 g,
  • Fat
  • 6.1 g,
  • Sodium
  • 54 mg.

While trendy appetizers are great at a party, don’t overlook old-fashioned favourites such as these delicious devilled eggs. These basic eggs are easy to dress up for special occasions. Serve them at your next get-together and we bet they’ll disappear quickly!


Add 2 tablespoons (30 mL) finely chopped canned water chestnuts and a dash of soy sauce.

Mango chutney

Use 3 tablespoons (45 mL) mayonnaise. Add 1 tablespoon (15 mL) mango chutney and a pinch of curry powder.

Honey mustard

Use 2 tablespoons (30 mL) mayonnaise. Add 1 teaspoon (5 mL) Dijon mustard and 1/2 teaspoon (2 mL) liquid honey.

Low-cal Italian

In place of mayonnaise, add 2 tablespoons (30 mL) light sour cream and 1 tablespoon (15 mL) each of light Italian dressing and parsley.

Herbed cheese

In place of mayonnaise, use 1 to 2 tablespoons (15 to 30 mL) sour cream and 2 tablespoons (30 mL) garlic-and-herb cream cheese, at room temperature.