Creamy Deviled Eggs

1068 Ratings
  • 5 168
  • 4 263
  • 3 383
  • 2 196
  • 1 58

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!

Everyday Food, June 2007

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

  • 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.

  • 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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Reviews (29)

1068 Ratings
  • 5 168
  • 4 263
  • 3 383
  • 2 196
  • 1 58
Martha Stewart Member
03/13/2019
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!
Martha Stewart Member
08/07/2017
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.
Martha Stewart Member
08/07/2017
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.
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Martha Stewart Member
08/07/2017
Nothing new here. Creamy? As opposed to what? Flaky? Crispy? And, light Mayo? What's the point? Marthaaaaaa! Where are you?
Martha Stewart Member
08/07/2017
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. :(
Martha Stewart Member
12/09/2016
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."
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Martha Stewart Member
01/28/2015
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.
Martha Stewart Member
11/02/2014
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!
Martha Stewart Member
04/22/2014
Just another ordinary deviled egg recipe.
Martha Stewart Member
12/17/2013
Hands down, the best deviled egg recipe I have ever tasted. I am adding this to my Christmas dinner appetizers!
Martha Stewart Member
05/12/2013
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.
Martha Stewart Member
03/22/2013
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!
Martha Stewart Member
12/27/2012
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.
Martha Stewart Member
12/22/2012
The eggs will turn out perfect if you let them sit in the hot water for longer -- like 20 to 25 minutes.
Martha Stewart Member
07/04/2012
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.
Martha Stewart Member
06/21/2012
This recipe did not work at all. The eggs were not cooked, even the whites. I used large eggs and they all fit in one layer in the bottom of my pan, I brought it to a rolling boil, and then took it off the heat for 13 minutes. I then drained it under cold water, and placed the eggs in the refrigerator once cold. I had a terrible time peeling them, in fact they basically fell apart. I put all eggs in a bowl, microwaved them for 3 minutes to cook the yolks to be solid, and made potato salad.
Martha Stewart Member
11/20/2011
I love my deviled eggs tangy. This recipe has the perfect ratio of egg yolk to ingredients. I did use spicy mustard. YUM
Martha Stewart Member
01/26/2011
I use Honey Mustard salad dressing instead of mayo and mustard. Garnish with pimento or capers.
Martha Stewart Member
01/11/2011
This recipe is good if you like the overpowering taste of vinegar, Dijon mustard, and onion... I thought this recipe was grotesque, I wanted Deviled eggs soo bad and this recipe ruined my night!
Martha Stewart Member
12/24/2010
has anyone substituted apple cider vinegar for white wine vinegar, or just omitted the vinegar?
Martha Stewart Member
04/29/2010
I like half mayo and half mirical
Martha Stewart Member
04/27/2010
This recipe is perfect if you use Hellman's mayonnaise
Martha Stewart Member
04/19/2010
I only added the mayo, mustard, salt, pepper from the recipe but I added a pinch of curry powder to the mixture and garnished with a tiny sprig of dill and a sprinkling of paprika. Amazing!
Martha Stewart Member
10/07/2009
A touch of anchovy paste does wonders for any deviled egg recipe!
Martha Stewart Member
09/28/2008
fine chopped celery in the mix was also very good
Martha Stewart Member
07/05/2008
I used less mayo and more mustard and it turned out amazing!
Martha Stewart Member
02/12/2008
Turned out really good!
Martha Stewart Member
01/27/2008
I made this to bring to a christmas party. Very Good. I used apple cider vinegar and regular mustard and no onions.
Martha Stewart Member
11/14/2007
This dish is a hit at parties!
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