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Classic Deviled Eggs

We've hatched some delicious flavor combinations for deviled eggs recently, but this classic recipe is always on our must-make list for entertaining.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Classic Deviled Eggs

Photography: Bryan Gardner

Source: Martha Stewart Living


  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • Coarse salt and freshly ground pepper


  1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.

  2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper.

  3. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.

Cook's Note

Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites.

Reviews (1)

  • oceangreen 23 Apr, 2014

    If you like to have the yolk in hard boiled eggs centered, put your egg container on its side one or two days before cooking. It will make an evenly spread egg white and it won´t have those thin places to fight with ,while piping the filling. Z.

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