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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Notes

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

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
I never thought of pickle juice instead of the lemon, thanks for sharing a great idea Debbs4
Rating: Unrated
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
These are really good and easy to make! I used pickle juice in place of the lemon juice, tastes great!
Rating: Unrated
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!