This easy and creamy deviled eggs recipe from Martha Stewart is the perfect quick appetizer for any occasion. With just a few simple ingredients like mayo, Dijon mustard, and white-wine vinegar, you can create a delicious, crowd-pleasing treat. Customize with your favorite seasonings for a personal twist!
Ingredients:
- 8 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- Coarse salt and freshly ground pepper
How To Make Deviled Eggs?
- Cook eggs; drain and cool under water: In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel eggs, then halve; remove yolks: Peel and halve eggs lengthwise; remove yolks and transfer to a bowl.
- Make filling; press through sieve, then season: Mash yolks with a fork, then mix in mayonnaise, mustard, and vinegar. Press through a sieve for smoothness. Season with salt and pepper.
- Pipe or spoon filling into whites and serve: Using a pastry bag fitted with your desired tip, pipe yolk mixture into whites. Serve immediately, or chill for up to 2 hours.
Recipe Tips:
- Don’t overcook the eggs: To avoid rubbery yolks, let the eggs sit in hot water for exactly 12 minutes after boiling.
- Use a fine sieve for smooth filling: Pressing the yolk mixture through a sieve ensures a smooth and creamy texture.
- Season well: Don’t forget to taste and adjust the seasoning with salt and pepper for the best flavor.
- Chill before serving: If you have time, chill the deviled eggs for up to 2 hours to let the flavors meld together.
- Try different toppings: For extra flavor, sprinkle paprika or add fresh herbs like chives on top of the eggs.
How To Store And Reheat Leftovers?
Let the leftover deviled eggs cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 deviled egg half (1/16 of the recipe)
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 55mg
- Sodium: 55mg
- Potassium: 25mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
Check out More Recipes:
- Martha Stewart One Pot Pasta
- Martha Stewart Meatloaf Recipe
- Martha Stewart Apple Pie Recipe
- Martha Stewart Pie Crust
- Martha Stewart Turkey Chili
Martha Stewart Deviled Eggs
Description
This easy and creamy deviled eggs recipe from Martha Stewart is the perfect quick appetizer for any occasion. With just a few simple ingredients like mayo, Dijon mustard, and white-wine vinegar, you can create a delicious, crowd-pleasing treat. Customize with your favorite seasonings for a personal twist!
Ingredients
Instructions
- Cook eggs; drain and cool under water: In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand for 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel eggs, then halve; remove yolks: Peel and halve eggs lengthwise; remove yolks and transfer to a bowl.
- Make filling; press through sieve, then season: Mash yolks with a fork, then mix in mayonnaise, mustard, and vinegar. Press through a sieve for smoothness. Season with salt and pepper.
- Pipe or spoon filling into whites and serve: Using a pastry bag fitted with your desired tip, pipe yolk mixture into whites. Serve immediately, or chill for up to 2 hours.
Notes
- Don’t overcook the eggs: To avoid rubbery yolks, let the eggs sit in hot water for exactly 12 minutes after boiling.
Use a fine sieve for smooth filling: Pressing the yolk mixture through a sieve ensures a smooth and creamy texture.
Season well: Don’t forget to taste and adjust the seasoning with salt and pepper for the best flavor.
Chill before serving: If you have time, chill the deviled eggs for up to 2 hours to let the flavors meld together.
Try different toppings: For extra flavor, sprinkle paprika or add fresh herbs like chives on top of the eggs.