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Creamy Deviled Eggs

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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

Ingredients

  • 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

Directions

  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

  • 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."
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • diannam
    22 APR, 2014
    Just another ordinary deviled egg recipe.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • TiaCalenture
    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.
    Reply
  • Terri Bretch
    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.
    Reply
  • Melamobella
    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.
    Reply