This Martha Stewart Deviled Eggs Recipe is a classic and creamy appetizer, which uses Dijon mustard and light mayonnaise. It’s the perfect party appetizer or holiday side dish, ready in about 25 minutes.
Martha Stewart Deviled Eggs Recipe Ingredients
- 8 large eggs
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- ¼ teaspoon hot sauce, such as Tabasco
- Coarse salt and ground pepper
- Paprika, for garnish
How To Make Martha Stewart Deviled Eggs Recipe
- Cook the eggs: Place eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a rolling boil. Remove from heat, cover, and let stand for 13 minutes. Drain and run under cold water until completely cool.
- Mix the filling base: In a medium bowl, stir together mayonnaise, Dijon mustard, white-wine vinegar, minced shallot, and hot sauce.
- Peel and halve eggs: Peel the cooled eggs, slice them in half lengthwise, and gently remove the yolks, keeping the whites intact.
- Mash the yolks: Add yolks to the mayonnaise mixture. Season with salt and pepper, then mash with a fork until smooth and creamy.
- Fill and garnish: Spoon or pipe the yolk mixture back into the egg whites. Sprinkle lightly with paprika just before serving.
Recipe Tips
- How to peel eggs easily?
Cool eggs completely in cold water and peel from the wide end where the air pocket is. - How to make deviled eggs extra smooth?
Press the yolk mixture through a fine sieve or blend briefly in a food processor. - Can I make them ahead of time?
Yes. Prepare up to 1 day ahead, cover tightly, and garnish just before serving. - How to pipe deviled eggs neatly?
Use a piping bag or a zip-top bag with the corner snipped off. - How to adjust the heat level?
Add more or less hot sauce to taste.
What To Serve With Deviled Eggs
Deviled eggs pair well with:
- Roasted or grilled meats
- Holiday ham or turkey
- Crudité platters
- Potato salad or coleslaw
- Brunch spreads
How To Store Deviled Eggs
Refrigerate:
Store deviled eggs in an airtight container for up to 2 days.
Do not freeze:
Deviled eggs do not freeze well, as the filling can become watery.
Deviled Eggs Nutrition Facts
- Calories: ~120
- Fat: 9g
- Carbohydrates: 1g
- Protein: 6g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and portion sizes.
FAQs
Can I use regular mayonnaise instead of light?
Yes, regular mayonnaise will make the filling richer and creamier.
Why are my deviled eggs watery?
This can happen if the eggs are overcooked or if too much vinegar is added.
Can I substitute yellow mustard for Dijon?
Yes, but the flavor will be milder and slightly tangier.
How far in advance can I make deviled eggs?
They’re best within 24 hours of making.
Try More Recipes:
- Martha Stewart Yorkshire Pudding Recipe
- Martha Stewart Irish Soda Bread Recipe
- Martha Stewart Sweet Potato Casserole Recipe
Martha Stewart Deviled Eggs Recipe
Description
A timeless deviled eggs recipe with a creamy, tangy filling and a classic paprika garnish.
Ingredients
Instructions
- Boil eggs, cover, and let stand 13 minutes; cool and peel.
- Mix mayonnaise, mustard, vinegar, shallot, and hot sauce.
- Halve eggs and remove yolks.
- Mash yolks with mayo mixture; season.
- Fill egg whites and garnish with paprika.