How to Prepare Martha Stewart’s Creamy Deviled Eggs
These Creamy Deviled Eggs are a timeless, crowd-pleasing appetizer with a smooth, tangy filling. Inspired by Martha Stewart, this recipe provides a simple, dependable method for achieving perfectly silky texture and balanced flavor every time.
Creamy Deviled Eggs
Ingredients
For the Eggs
- 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
- Paprika – as needed
- Fresh chives, finely chopped – optional
Optional Add-Ins
- Crumbled bacon, chopped pickles, or hot sauce – as desired
Makes 12 deviled eggs.
Instructions
Cook the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water, making sure the water rises about 1 inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 9–12 minutes. Transfer the eggs to an ice bath or rinse under cold water to stop the cooking, then peel gently.
Prepare the Filling
Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the whites aside. Mash the yolks with a fork until fine, then add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Stir until smooth and creamy, adjusting seasoning as needed.
Fill the Egg Whites
For a polished presentation, transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped) and pipe into the egg whites. For a simpler approach, spoon the filling evenly into each half.
Garnish
Sprinkle lightly with paprika for color and flavor. Top with chopped chives or other optional garnishes such as crumbled bacon for added texture.
Serve
Arrange on a serving platter and refrigerate until ready to serve.
