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Martha's Favorite

Deviled Eggs

These classic deviled eggs, adapted from "Martha Stewart's Hors d'Oeuvres," are a guaranteed crowd-pleaser.

  • Yield: Makes 20
Deviled Eggs

Source: The Martha Stewart Show, April 2010


  • 10 large eggs
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon mustard
  • Pinch of cayenne pepper
  • Coarse salt and freshly ground pepper
  • Pink sea salt, olives, chopped fresh herbs, cumin, curry, anchovies, and salmon caviar, for garnish (optional)


  1. Prepare an ice-water bath. Place eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook, stirring gently, as water begins to boil, 2 minutes. Cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool.

  2. Peel eggs and halve lengthwise and/or crosswise. Remove yolks and transfer to the bowl of a food processor along with mayonnaise, lemon juice, mustard, and cayenne pepper; season with salt and pepper and process until smooth.

  3. Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco no. 825). Pipe mixture into egg white halves, filling to about 1/2 inch over surface.

Cook's Note

Eggs can be refrigerated in an airtight container, up to 3 hours.

Reviews (4)

  • Zappykins 2 Mar, 2012

    I never thought of pickle juice instead of the lemon, thanks for sharing a great idea Debbs4

  • Wenger6 1 May, 2010

    I have made deviled eggs for years, and they keep a lot longer than 3 hours in the fridge. I usuallly make them the night before an event, put them in an air-tight deviled egg carrier, and let the flavors marry overnight. They are "eggcellent" the next day. I also use 1 Tblsp of sweet pickle juice instead of lemon as Debbs4 said. I also add 2 tsps of cider vinegar. I garnish mine with sweet paprika.

  • Debbs4 30 Apr, 2010

    These are really good and easy to make! I used pickle juice in place of the lemon juice, tastes great!

  • WIluv2cook 30 Apr, 2010

    What a great website! Thank you Martha (and her staff) for making it so EASY and fast for me to find the Deviled Egg recipe on today's show. You are awesome!

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