Ah, Stewart’s Creamy Deviled Eggs! These are classic deviled eggs with an extra creamy, smooth filling—perfect for parties or just a snack. Here’s a simple and reliable recipe:
Stewart’s Creamy Deviled Eggs
Ingredients (makes 12 halves):
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6 large eggs
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3 tbsp mayonnaise
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1 tsp Dijon mustard (or yellow mustard if you prefer)
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1 tsp white vinegar or lemon juice
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Salt and pepper, to taste
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Paprika, for garnish
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Optional: finely chopped chives or dill for garnish
Instructions:
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Boil the eggs:
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Place eggs in a single layer in a saucepan and cover with cold water.
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Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.
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Transfer eggs to a bowl of ice water to cool completely. This stops cooking and makes peeling easier.
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Peel and halve eggs:
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Carefully peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a small mixing bowl.
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Make the creamy filling:
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Mash the yolks with a fork until smooth.
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Mix in mayonnaise, mustard, vinegar (or lemon juice), salt, and pepper until very creamy.
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Fill the eggs:
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Spoon or pipe the yolk mixture back into the egg whites. Using a piping bag or a plastic bag with the corner cut off makes them extra neat.
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Garnish and serve:
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Sprinkle with paprika and optional chives or dill.
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Chill for at least 30 minutes for best flavor.
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💡 Tips for ultra-creamy deviled eggs:
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Use room temperature eggs for easier peeling.
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Mash the yolks thoroughly—no lumps!
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For extra richness, you can add 1 tsp of cream cheese or sour cream to the yolk mixture.
If you want, I can also give a super fancy version of these with a little bacon or pickle kick that makes them irresistible at parties.
Do you want me to share that version?