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Deviled Eggs With Toppings


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon vinegar
  • Salt
  • Ground black pepper
  • Paprika or fresh parsley sprigs (optional)
  • Topping options (see Tip below)

Place eggs in single layer in large saucepan (do not stack eggs). Add enough cold water to cover eggs by at least 1 inch. Bring to rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover. Let stand 15 minutes; drain.

Run cold water over eggs or place them in ice water until cool enough to handle; drain. Peel eggs. Halve eggs lengthwise and remove yolks. Set whites aside.

Place egg yolks in small bowl; mash with fork. Add mayonnaise, mustard, and vinegar; mix well. Season to taste with salt and pepper. Pipe or spoon yolk mixture into egg white halves. Cover; chill until serving time (up to 24 hours). If desired, garnish with paprika, fresh parsley sprigs or topping options. Makes 12 servings.

Tip: If you prefer, garnish eggs with snipped fresh herbs, chopped green onion, cucumber, caviar, chopped tomato and/or cooked and crumbled bacon.