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Under 30 Minutes

Creamy Deviled Eggs

Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less!

  • Prep:
  • Total Time:
  • Servings: 8
Creamy Deviled Eggs

Source: Everyday Food, 2007


  • 8 large eggs
  • 1/3 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon hot sauce, such as Tabasco
  • Coarse salt and ground pepper
  • Paprika, for garnish


  1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

  2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

  3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

  4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Reviews (23)

  • mvparrington 28 Jan, 2015

    This was delicious! I didn't have white wine vinegar so I used red wine vinegar and it was amazing! Totally yummy!! My new go to recipe.

  • d pressey 2 Nov, 2014

    I spilled vinegar into it, and replaced the shallot with raw garlic and the mayo with greek yogurt. The yogurt is too liquid and has to be reduced to 1/4 cup if you do it that way. The garlic was fine and not too strong. Don't spill vinegar into it!

  • diannam 22 Apr, 2014

    Just another ordinary deviled egg recipe.

  • liz leonhardt 17 Dec, 2013

    Hands down, the best deviled egg recipe I have ever tasted. I am adding this to my Christmas dinner appetizers!

  • marlenebroady 12 May, 2013

    This is definitely a 1-star rating. Didn't like this recipe one bit. With the vinegar and Dijon mustard mix it tasted too vinegar-y and salty. I used premium name brand ingredients and followed the recipe exactly. Disappointing so will be sticking to my tried and tested family recipe that folks rave about. Just wanted to try something different. Won't be making these again.

  • janiejane211 22 Mar, 2013

    Best deviled eggs I've ever made! A few tweaks... I sauteed the shallots in butter, used fresh horseradish instead of Tabasco and champagne vinegar instead of white. I put the sauteed shallots and horseradish in Cuisinart so they were very finely minced and then added all the other ingredients to the Cuisinart. FAB-ulous!

  • t2723ley 27 Dec, 2012

    I made these as part of my 6 types of deviled eggs for christmas. They didn't go over very well. That may have been my fault. I may have splashed a bit too much vinegar in the recipe. I used 6 eggs instead of 8 and tried to eye-measure the ingredients. won't do that again.

  • tbretch 22 Dec, 2012

    The eggs will turn out perfect if you let them sit in the hot water for longer -- like 20 to 25 minutes.

  • melissaelsner 4 Jul, 2012

    The recipe worked great for me! I boiled just a little longer than the recipe said to. The shell peeled right off and the mixture is DIVINE! I have friends who don't like spicy so I didn't add the tabasco. I will next time, though.

  • bonnie95 21 Jun, 2012

    This recipe did not work at all. The eggs were not cooked, even the whites. I used large eggs and they all fit in one layer in the bottom of my pan, I brought it to a rolling boil, and then took it off the heat for 13 minutes. I then drained it under cold water, and placed the eggs in the refrigerator once cold. I had a terrible time peeling them, in fact they basically fell apart. I put all eggs in a bowl, microwaved them for 3 minutes to cook the yolks to be solid, and made potato salad.

  • Grandma_Jen 20 Nov, 2011

    I love my deviled eggs tangy. This recipe has the perfect ratio of egg yolk to ingredients. I did use spicy mustard. YUM

  • dingly 26 Jan, 2011

    I use Honey Mustard salad dressing instead of mayo and mustard. Garnish with pimento or capers.

  • brutal_baker 11 Jan, 2011

    This recipe is good if you like the overpowering taste of vinegar, Dijon mustard, and onion... I thought this recipe was grotesque, I wanted Deviled eggs soo bad and this recipe ruined my night!

  • caitlinp rojas 24 Dec, 2010

    has anyone substituted apple cider vinegar for white wine vinegar, or just omitted the vinegar?

  • sanday63 29 Apr, 2010

    I like half mayo and half mirical

  • CarrieeAnn 27 Apr, 2010

    This recipe is perfect if you use Hellman's mayonnaise

  • Madhi 19 Apr, 2010

    I only added the mayo, mustard, salt, pepper from the recipe but I added a pinch of curry powder to the mixture and garnished with a tiny sprig of dill and a sprinkling of paprika. Amazing!

  • lspenn 7 Oct, 2009

    A touch of anchovy paste does wonders for any deviled egg recipe!

  • michelley8099 28 Sep, 2008

    fine chopped celery in the mix was also very good

  • talia 5 Jul, 2008

    I used less mayo and more mustard and it turned out amazing!

  • CourtneyFFox 12 Feb, 2008

    Turned out really good!

  • JennyBop 27 Jan, 2008

    I made this to bring to a christmas party. Very Good. I used apple cider vinegar and regular mustard and no onions.

  • allieop 14 Nov, 2007

    This dish is a hit at parties!

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