There’s something comforting about deviled eggs—a timeless appetizer that brings families together, graces holiday tables, and satisfies cravings for creamy, savory goodness. I recently tried making Martha Stewart’s Creamy Deviled Eggs, and they turned out absolutely amazing. The moment my mom tasted them, she beamed with pride and said she’s never had deviled eggs this delicious. Here’s how I made them and why they were such a hit.
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar (or apple cider vinegar)
Salt and freshly ground black pepper, to taste
Paprika, for garnish
Optional: finely chopped chives or parsley for extra freshness
Instructions
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 12 minutes.
Step 2: Cool and Peel
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool completely for about 5–10 minutes. Gently peel the eggs and slice them in half lengthwise.
Step 3: Prepare the Filling
Carefully remove the yolks and place them in a small mixing bowl. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, and vinegar. Mix until creamy and well combined. Season with salt and pepper to taste.
Step 4: Fill the Egg Whites
Spoon or pipe the creamy yolk mixture into the egg white halves. Using a piping bag with a star tip can give your deviled eggs a professional, elegant look.
Step 5: Garnish and Serve
Sprinkle paprika over the top for a classic touch. For added color and flavor, consider adding finely chopped chives or parsley. Chill the eggs for at least 15–20 minutes before serving to allow the flavors to meld.
Tips for Perfect Deviled Eggs
- Fresh eggs peel easier after cooling in ice water.
- Smooth, creamy filling is key: Mash yolks thoroughly and mix well with mayonnaise and mustard.
- Season to taste: Don’t be afraid to adjust vinegar, mustard, or salt to suit your palate.
- Presentation matters: Using a piping bag or piping tip makes your eggs look as good as they taste.
Why These Deviled Eggs Are Special
Martha Stewart’s recipe stands out because it balances creaminess with tang, making every bite rich but not heavy. The smooth yolk filling contrasts perfectly with the firm egg whites, creating a luxurious yet simple appetizer. When my mom tasted them, her reaction said it all—these deviled eggs aren’t just good; they’re unforgettable.