The pretty glass dish I have had for many years holds 12 deviled egg halves. Always cook more eggs than needed if perfection is desired as some yolks may not be centered properly or the eggs may peel imperfectly.
I learned an important tip from chef Donald Barickman one day: add 1 tablespoon baking soda to the water before adding the eggs. It makes peeling them a snap! Put the eggs into the water with a large spoon and roll them several times to center the eggs.
About 12 large hard-cooked eggs
1/4 cup mayonnaise or more as needed
1/2 teaspoon Dijon mustard
2 tablespoons finely chopped green onions, green portion only
1 tablespoon finely chopped capers, optional
1/8 teaspoon ground red pepper (cayenne)
2 teaspoons finely chopped fresh thyme
Slice the cooked eggs in half lengthwise and move the yolks to a small mixing bowl. Mash the yolks well with a fork or whisk. Add the mayonnaise, mustard, green onions, capers, red pepper, and salt to taste. Mix well. Spoon or pipe decoratively back into the halves. Garnish with finely chopped thyme and paprika.
Variation: Use tiny quail eggs in place of chicken eggs for a whimsical appetizer. They are worth the extra effort.