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Creamy Deviled Eggs

Recipe photo courtesy of Victoria Pearson

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!

Source: Everyday Food, June 2007
Total Time Prep Servings

Ingredients

Directions

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  • MS11735812
    13 MAR, 2019
    I substituted fresh lemon juice for the vinegar, added parsley, Hellman mayo, yeooww mustard and no shallots. It was very good and I have made them several times to share with friends!
    Reply
    • peggyldavis8
      19 APR, 2019
      I add a couple of large tablespoons of sweet relish to the mixture. And sprinkle the top with Mccormick Salad Supreme. It's always a hit
  • 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.
    Reply
    • PattiBrantley
      21 MAR, 2018
      I used to be that way with mayo, my whole life in fact, until I made it from scratch for my husband and tried it. Now I think it's perfect with the Deviled eggs and I don't need to add any vinegar or pickle juice. I've never tried with butter...but then again, I'm lactose intolerant, haha!
  • 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.
    Reply
    • nancyperdue1939
      8 DEC, 2017
      I use an electric mixer to get my egg yolks extra "fluffy". Certainly works better than a fork or mesh sieve, And its quicker.
  • 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?
    Reply
  • 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. :(
    Reply
    • MS12476414
      7 AUG, 2017
      I was disappointed, too. I whirl the cooked egg yolks in my food processor (or push through a sieve) so the filling is much creamier rather than chunky. Hope this helps. (I make the entire stuffing in the processor so I dont dirty any unnecessay dishes.
  • 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

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