Rating: 3.14 stars
44 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 22
  • 2 star values: 8
  • 1 star values: 2

When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.

Martha Stewart Living, November 2020

Gallery

Credit: Kate Sears

Recipe Summary test

prep:
20 mins
total:
30 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.

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  • Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

Variations

Smoked Trout: Blend the yolks with 1/4 cup mayonnaise, 1/4 cup flaked smoked trout, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.

Pesto: Blend the yolks with 1/4 cup pesto, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Spoon on a little more pesto before serving.

Spiced Hummus: Blend the yolks with 1/3 cup hummus, 1 tablespoon fresh lemon juice, and 1/4 teaspoon hot sauce. Season with kosher salt. Sprinkle with za'atar and sprouts to serve.

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Reviews (4)

44 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 22
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
03/02/2012
I never thought of pickle juice instead of the lemon, thanks for sharing a great idea Debbs4
Rating: Unrated
05/01/2010
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.
Rating: Unrated
04/30/2010
These are really good and easy to make! I used pickle juice in place of the lemon juice, tastes great!
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Rating: Unrated
04/30/2010
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!