These creamy deviled eggs are a classic appetizer that never goes out of style. With a smooth, tangy filling and perfectly balanced flavor, this recipe takes inspiration from Martha Stewart’s reliable approach to timeless dishes. The method is simple, the texture is silky, and the results are consistently impressive, making these deviled eggs perfect for holidays, parties, potlucks, or any gathering where you want a dependable crowd favorite.
Creamy Deviled Eggs
Ingredients
For the Eggs
| Ingredient | Quantity |
|---|---|
| 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
| Ingredient | Quantity |
|---|---|
| Paprika | As needed |
| Fresh chives, finely chopped | Optional |
Optional Add-Ins
| Ingredient | Quantity |
|---|---|
| Crumbled bacon, chopped pickles, or hot sauce | As desired |
Makes 12 deviled eggs.
Instructions
Cook the Eggs
Arrange the eggs in a single layer in a saucepan and cover with cold water, ensuring the water sits about one inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover, and let the eggs rest for 9–12 minutes. Transfer the eggs to an ice bath or rinse under cold running water to stop the cooking process, then peel carefully.
Prepare the Filling
Cut the eggs in half lengthwise and gently remove the yolks, placing them into a mixing bowl. Set the whites aside. Use a fork to mash the yolks until smooth, then mix in the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Stir until the filling is creamy and well blended, adjusting seasoning to taste.
Fill the Egg Whites
For a neat, bakery-style finish, spoon the filling into a piping bag fitted with a star tip or a zip-top bag with the corner cut off, then pipe the mixture into the egg whites. For a more casual presentation, simply spoon the filling evenly into each egg half.
Garnish
Lightly dust the tops with paprika for color and subtle flavor. Add chopped chives or other optional toppings like crumbled bacon if desired.
Serve
Place the deviled eggs on a serving platter and refrigerate until ready to serve for best flavor and texture.
