Food & Cooking Recipes Appetizers Deviled Egg Recipes Deviled Eggs 2.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Yield: 20 Ingredients 10 hard-boiled eggs ½ cup Homemade Mayonnaise Coarse salt and freshly ground black pepper 1 pinch cayenne pepper Assorted garnishes, such as anchovy fillets, caviar, creme fraiche, crumbled bacon, curry powder, ground nutmeg, kalamata olive strips, pickled ginger slices, fresh tarragon, fresh thyme, toasted cumin seeds, sea salt, or wasabi caviar (optional) Directions Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray. In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne. Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours. Rate it Print