Description
Martha Stewart’s Creamy Deviled Eggs are the definition of elegant simplicity. Perfectly cooked eggs with smooth, silky whites are filled with a balanced, velvety yolk mixture that’s tangy, lightly spicy, and refined. This recipe proves that small details make a big difference.
Introduction
Deviled eggs may look humble, but when done right, they become unforgettable. This version elevates the classic with precision rather than excess. The texture is creamy without being heavy, the flavor bright without overpowering the eggs themselves. A touch of Dijon, a hint of vinegar, and finely minced shallot transform a familiar favorite into something quietly impressive.
Why You’ll Love This Recipe
This recipe delivers flawless eggs that peel easily and look beautiful on the plate. The filling is smooth, balanced, and sophisticated without relying on too much mayonnaise. It’s fast to prepare, ideal for gatherings, and endlessly adaptable while still tasting complete exactly as written.
Ingredients
For the eggs
8 large eggs
For the filling
⅓ cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1 tablespoon finely minced shallot
¼ teaspoon hot sauce
Salt, to taste
Freshly ground black pepper, to taste
For garnish
Smoked paprika
Chopped chives or microgreens
Instructions
Place the eggs in a medium saucepan and cover with cold water, ensuring the water rises at least one inch above the eggs. Bring to a full rolling boil over high heat. As soon as the water boils, remove the pan from the heat, cover, and let the eggs sit for exactly 13 minutes.
Drain the eggs and immediately transfer them to an ice bath made with ice and cold running water. Let them cool for 5 minutes, then peel carefully.
Slice each egg lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the whites aside.
Add the mayonnaise, Dijon mustard, white wine vinegar, minced shallot, hot sauce, salt, and black pepper to the yolks. Mash with a fork until completely smooth and creamy.
Spoon or pipe the yolk mixture evenly into the egg white halves. Sprinkle lightly with smoked paprika and garnish with chives or microgreens.
For best flavor and texture, refrigerate the filled eggs for 15 minutes before serving.
Tips for Best Results
Use fresh, high-quality eggs for the cleanest flavor. Mince the shallot very finely to avoid overpowering the filling. Do not overmix aggressively; gentle mashing keeps the texture smooth without becoming loose.
Variations
Replace hot sauce with sriracha or chipotle for a smokier heat. Add a teaspoon of pickle juice for extra tang. Fold in crumbled bacon, blue cheese, or everything bagel seasoning for a more indulgent version.
Storage Tips
Store deviled eggs covered in the refrigerator for up to 2 days. For best presentation, add garnishes just before serving.
Serving Suggestions
Serve as an appetizer for holidays, brunches, picnics, or elegant dinner parties. Pair with fresh vegetables, cured meats, or a light salad.
FAQs
Can I make these ahead of time?
Yes, prepare them up to one day in advance and keep refrigerated.
Why is the ice bath important?
It stops cooking immediately and helps the egg pull away from the shell for easier peeling.
Can I use full-fat mayonnaise?
Yes, but light mayonnaise keeps the filling balanced and less heavy.
Conclusion
Martha Stewart’s Creamy Deviled Eggs prove that precision beats excess. Perfectly cooked eggs, thoughtfully chosen ingredients, and careful balance create a timeless appetizer that never feels dated. Simple, refined, and endlessly satisfying, this is a recipe worth mastering—and repeating.