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, 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.


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