""The perfect ratio is more about texture and flavor profile than quantity. It will also depend if you are using a store-bought mayonnaise or if you are making it yourself.""
""The traditional one is more of a 60% mix of egg yolk and 40% mayonnaise only. Always add a touch of salt and pepper to make them extra delicious.""
Deviled eggs are typically made in large batches, but they can be adapted for smaller servings. Chef Shawn Bell recommends shredding the egg yolk and mixing it with mayonnaise and garnishes for a single serving. The ideal mayo-to-yolk ratio is 60% yolk to 40% mayo, with added salt and pepper for flavor. Bell also suggests using fresh herbs for garnish and encourages creativity with variations, such as adding mustard for themed occasions like Easter.
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