How to Prepare Martha Stewart’s Creamy Deviled Eggs

These Creamy Deviled Eggs are a timeless crowd-pleaser, known for their smooth, tangy filling and perfectly balanced flavor. Inspired by Martha Stewart, this foolproof method delivers silky, classic deviled eggs every time—simple, elegant, and endlessly reliable.

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 – to taste

Makes 12 deviled eggs

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Instructions

1. Hard-Boil the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water, making sure the water sits about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 9–12 minutes. Transfer to an ice bath or rinse under cold water to stop the cooking, then peel carefully.

2. Prepare the Filling
Slice the eggs in half lengthwise and gently remove the yolks, placing them in a bowl. Set the whites aside. Mash the yolks with a fork until fine and crumbly. Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper, then mix until smooth and creamy. Taste and adjust seasoning as needed.

3. Fill the Egg Whites
For a polished look, spoon the filling into a piping bag fitted with a star tip (or use a zip-top bag with the corner snipped). Pipe the mixture neatly into each egg white. For a more relaxed presentation, simply spoon the filling in.

4. Garnish
Dust lightly with paprika for color and subtle flavor. Sprinkle with chopped chives or your choice of optional toppings, such as crispy bacon.

5. Serve
Arrange on a platter and refrigerate until ready to serve.