How to Prepare Martha Stewart’s Creamy Deviled Eggs

These Creamy Deviled Eggs are a classic, always-popular appetizer featuring a smooth, tangy filling. Inspired by Martha Stewart, this recipe offers an easy, reliable way to make deviled eggs with a silky texture and well-balanced flavor every time.

Creamy Deviled Eggs

Ingredients

For the Eggs

Large eggs, hard-boiled and peeled – 6

Mayonnaise (or Greek yogurt) – ¼ cup

Dijon mustard – 1 teaspoon

White wine vinegar (or lemon juice) – ½ teaspoon

Salt and freshly ground black pepper – to taste

For Garnish

Paprika – as needed

Fresh chives, finely chopped – optional

Optional Add-Ins

Crumbled bacon, chopped pickles, or hot sauce – as desired

Makes 12 deviled eggs.

Step-by-Step Instructions

Hard-Boil the Eggs

Arrange the eggs in a single layer in a saucepan and cover with cold water, ensuring the water rises about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 9–12 minutes. Transfer the eggs to an ice bath or rinse under cold water to stop cooking, then peel carefully.

Make the Filling

Cut the eggs in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the whites aside. Mash the yolks with a fork until crumbly, then add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix until smooth and creamy, adjusting seasoning to taste.

Fill the Egg Whites

For a neat presentation, transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner cut off) and pipe into the egg whites. For a more casual look, simply spoon the filling into each half.

Garnish

Lightly dust with paprika for color and flavor. Finish with chopped chives or other optional toppings like crumbled bacon for added texture.

Serve

Arrange on a serving platter and refrigerate until ready to enjoy.

Enjoy this timeless appetizer!