Here’s a classic, creamy, crowd-pleasing deviled eggs recipe inspired by Martha Stewart 🥚✨
Creamy Deviled Eggs
This version is silky, tangy, and perfectly seasoned, making it ideal for parties, brunch, or holiday spreads.
🧺 Ingredients (Serves 6–8)
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6 large eggs
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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1 teaspoon white wine vinegar or lemon juice
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Salt and freshly ground black pepper, to taste
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Paprika, for garnish
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Optional: chives or parsley for garnish
🍳 Instructions
1. Hard-Boil the Eggs
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Place eggs in a saucepan and cover with cold water.
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Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let sit 10–12 minutes.
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Drain and transfer eggs to an ice bath to cool completely.
2. Peel & Halve
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Peel the cooled eggs carefully.
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Slice each egg in half lengthwise and remove yolks.
3. Make the Filling
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Place yolks in a bowl and mash with a fork until smooth.
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Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until creamy.
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Adjust seasoning to taste.
4. Fill the Egg Whites
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Spoon or pipe the yolk mixture back into the egg white halves.
5. Garnish & Serve
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Sprinkle with paprika and optional chopped chives or parsley.
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Chill until ready to serve.
🌟 Tips
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For extra creaminess: Add 1 teaspoon of cream or sour cream to the yolk mixture.
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Make ahead: You can prepare deviled eggs a few hours in advance—store covered in the fridge.
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Fun variations: Add a dash of hot sauce, smoked paprika, or finely chopped pickles for flavor twists.
If you want, I can also make a “super-creamy, restaurant-style” version with piping tips for a professional presentation that wows at parties.