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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

Photography: Victoria Pearson

Source: Everyday Food, June 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 Add a comment

  • omfeldman
    7 AUG, 2017
    I used to mash the yolks with a fork and they turned out okay. However, now I push them through a medium mesh sieve, and they turn out fine and "fluffy" and creamy -- with no lumps. It's a little more effort, but I think well worth it.
  • carolkelley63
    7 AUG, 2017
    I make my deviled eggs with melted butter instead of mayo. I cannot abide mayo; even the smell of it makes me ill. For any other mayo haters out there, butter works in deviled eggs and vinaigrette works in potato salad.
  • jetro53gmailc
    7 AUG, 2017
    Nothing new here. Creamy? As opposed to what? Flaky? Crispy? And, light Mayo? What's the point? Marthaaaaaa! Where are you?
  • MS10308914
    7 AUG, 2017
    Got an email titled "How to Make the Creamiest Deviled Eggs" so I thought this recipe would have a technique for making them extra creamy. Disappointed to just find a standard deviled eggs recipe. :(
  • sonshine56jsg
    9 DEC, 2016
    I made this recipe as directed. I thought it was light, refreshing and very different from my own tried and true recipe that includes sweet pickle relish, mayo, yellow mustard, paprika, parsley and a smidge of garlic powder. By the way, my grandson has never approved of the moniker "devilled eggs," so he gobbles em up and happily refers to them as "double eggs."
  • 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.
  • Sun Tzu
    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!
  • Eat Only If Its Oh So Good
    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.