Martha Stewart’s Creamy Deviled Eggs

Here’s the official Martha Stewart recipe for Creamy Deviled Eggs:

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🥚 Martha Stewart’s Creamy Deviled Eggs

Ingredients (serves 8) Martha Stewart

• 8 large eggs Martha Stewart

• ⅓ cup light mayonnaise Martha Stewart

• 1 tablespoon Dijon mustard Martha Stewart

• 1 teaspoon white-wine vinegar Martha Stewart

• 1 tablespoon minced shallot Martha Stewart

• ¼ teaspoon hot sauce (e.g. Tabasco) Martha Stewart

• Coarse salt & ground black pepper, to taste Martha Stewart

• Paprika, for garnish Martha Stewart

Directions Martha Stewart

1. Place eggs in a saucepan and cover with cold water (about 1 inch over the eggs). Bring to a rolling boil. Martha Stewart

2. Remove from heat, cover the pan, and let stand 13 minutes. Martha Stewart

3. Drain the hot water and run the eggs under cold water to cool them. Martha Stewart

4. While the eggs cool, mix together the mayonnaise, mustard, vinegar, shallot, and hot sauce in a bowl. Martha Stewart

5. Peel the eggs, halve them lengthwise, and remove the yolks, leaving the whites intact. Martha Stewart

6. Transfer the yolks into the bowl with the mayo mixture. Season with salt and pepper, then mash with a fork until smooth. Martha Stewart

7. Spoon or pipe the yolk mixture back into the egg white halves. Martha Stewart

8. Sprinkle paprika on top just before serving. Martha Stewart

Serving & Storage Tips

• These deviled eggs are best served immediately, within about an hour. Martha Stewart

• If you have leftovers, you can repurpose them into egg salad the next day. Martha Stewart

• To make the filling extra smooth, you can use a food processor. Martha Stewart

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If you like, I can also share Martha’s deviled egg variations (smoky, spicy, herbed, etc.). Do you want that?