These Creamy Deviled Eggs are a classic, always-popular appetizer featuring a smooth, tangy filling. Inspired by Martha Stewart, this recipe offers an easy, reliable way to make deviled eggs with a silky texture and well-balanced flavor every time.
Creamy Deviled Eggs
Ingredients
For the Eggs
- Large eggs, hard-boiled and peeled – 6
- Mayonnaise (or Greek yogurt) – ¼ cup
- Dijon mustard – 1 teaspoon
- White wine vinegar (or lemon juice) – ½ teaspoon
- Salt and freshly ground black pepper – to taste
For Garnish
- Paprika – as needed
- Fresh chives, finely chopped – optional
Optional Add-Ins
- Crumbled bacon, chopped pickles, or hot sauce – as desired
Makes 12 deviled eggs.
Step-by-Step Instructions
Hard-Boil the Eggs
Arrange the eggs in a single layer in a saucepan and cover with cold water, ensuring the water rises about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 9–12 minutes. Transfer the eggs to an ice bath or rinse under cold water to stop cooking, then peel carefully.
Make the Filling
Cut the eggs in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Set the whites aside. Mash the yolks with a fork until crumbly, then add the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper. Mix until smooth and creamy, adjusting seasoning to taste.
Fill the Egg Whites
For a neat presentation, transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with the corner cut off) and pipe into the egg whites. For a more casual look, simply spoon the filling into each half.
Garnish
Lightly dust with paprika for color and flavor. Finish with chopped chives or other optional toppings like crumbled bacon for added texture.
Serve
Arrange on a serving platter and refrigerate until ready to enjoy.
Enjoy this timeless appetizer!
