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


Credit: Kate Sears

Recipe Summary

20 mins
30 mins
Makes 12


Ingredient Checklist


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.

  • 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.


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.


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!