Here’s Martha Stewart’s Creamy Deviled Eggs recipe:
Ingredients
- 8 large eggs (Martha Stewart)
- ⅓ cup light mayonnaise (Martha Stewart)
- 1 tablespoon Dijon mustard (Martha Stewart)
- 1 teaspoon white-wine vinegar (Martha Stewart)
- 1 tablespoon minced shallot (Martha Stewart)
- ¼ teaspoon hot sauce (e.g., Tabasco) (Martha Stewart)
- Coarse salt & ground pepper to taste (Martha Stewart)
- Paprika, for garnish (Martha Stewart)
Instructions
- Cook the eggs
- Place eggs in a saucepan and cover with cold water by about 1 inch. (Martha Stewart)
- Bring to a rolling boil. (Martha Stewart)
- Remove from heat, cover, and let stand for 13 minutes. (Martha Stewart)
- Drain and run under cold water to cool. (Martha Stewart)
- Make the filling
- In a bowl, mix mayonnaise + Dijon mustard + white-wine vinegar + minced shallot + hot sauce. (Martha Stewart)
- Peel the eggs, halve them lengthwise, and carefully remove the yolks. (Martha Stewart)
- Transfer the yolks to the bowl with the mayo mixture. (Martha Stewart)
- Mash the yolks into the mixture with a fork until smooth. Season with salt and pepper. (Martha Stewart)
- Assemble
- Spoon (or pipe) the yolk mixture back into the egg-white halves. (Martha Stewart)
- Sprinkle paprika over the top for garnish. (Martha Stewart)
- Serve
- These creamy deviled eggs are best served immediately. (Martha Stewart)
- Leftovers? Use them in egg salad the next day. (Martha Stewart)
Tips / Notes
- Using slightly older eggs helps them peel more cleanly. (Martha Stewart)
- If you want extra smooth filling, you can use a food processor to mix the yolks + mayo mixture. (Martha Stewart)
- For a richer / more “decadent” version, Martha Stewart also has a “Rich Deviled Eggs” recipe that adds butter to the yolk mixture. (Martha Stewart)
If you like, I can share 5 variations on these deviled eggs (e.g., with herbs, bacon, or spicy). Do you want me to do that?
