Martha Stewart’s Creamy Deviled Eggs

1 1 minute read

These Creamy Deviled Eggs are a timeless and crowd-pleasing appetizer with a rich and tangy filling. This recipe, inspired by Martha Stewart, provides a simple, foolproof method for creating deviled eggs with a velvety texture and perfectly balanced flavor.

Creamy Deviled Eggs

Ingredients:

For the Eggs	Quantity
Large eggs, hard-boiled and peeled	6
Mayonnaise (or Greek yogurt)	¼ cup
Dijon mustard	1 teaspoon
White wine vinegar (or lemon juice)	½ teaspoon
Salt and freshly ground black pepper	To taste

For Garnish:

For Garnish	Quantity
Paprika, for dusting	As needed
Fresh chives, finely chopped	As needed (optional)
Optional Add-Ins: Crumbled bacon, chopped pickles, or hot sauce	As desired

This recipe makes 12 deviled eggs.

Step-by-Step Instructions

Hard-Boil the Eggs: Place the 6 large eggs in a single layer in a saucepan and cover them with cold water by about one inch. Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9-12 minutes. Transfer the eggs to an ice bath or run them under cold water to stop the cooking process, then peel them carefully.
Prepare the Filling: Slice the eggs in half lengthwise and gently scoop out the yolks into a mixing bowl. Set the egg white halves aside. Use a fork to mash the yolks until they are crumbly. Add the ¼ cup of mayonnaise, 1 teaspoon of Dijon mustard, ½ teaspoon of white wine vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy. Taste and adjust the seasoning as needed.
Fill the Egg Whites: For a polished look, spoon the yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off) and pipe the filling into the egg white halves. Alternatively, use a spoon to fill the whites for a more rustic presentation.
Garnish: Dust the tops of the deviled eggs with paprika for color and a smoky or sweet flavor. Sprinkle with chopped chives or other optional garnishes like crumbled bacon for extra flair.
Serve: Arrange the deviled eggs on a platter and serve chilled.