Food & Cooking Recipes Appetizers Deviled Egg Recipes Classic Deviled Eggs 3.8 (6) Add your rating & review Martha's simple recipe has just four ingredients. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 13, 2024 Rate PRINT Share Photo: Brie Goldman Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins Servings: 16 Yield: 16 Jump to recipe When it comes to tried and true appetizers, it doesn’t get more classic than Martha Stewart’s deviled eggs. Our recipe calls for a few basic ingredients and results in perfectly cooked egg whites filled with a smooth, creamy, and tangy filling. After mashing the yolks, you’ll blend them with mayonnaise, Dijon mustard, and a touch of white wine vinegar for brightness, then simply season the mixture with salt and pepper. Pushing the filling through a fine-mesh sieve is an extra step but it’s worth it for the velvety, lump-free finished texture. Easy to make and fuss free, these two-bite delights are the perfect addition to a potluck, cookout, brunch, or holiday gathering. 9 Ingredients to Keep on Hand for Quick, Last-Minute Appetizers—No Recipe Required 4 Tips for Foolproof Deviled Eggs Don't overcook: The key to perfect deviled eggs starts with cooking the eggs. Our preferred methodis to bring the water (with the eggs in) to a boil, remove it from the heat, and let the eggs cook gently for exactly 12 minutes. Running them under cold water after that time helps to stop the cooking process, leaving you with firm whites and creamy yolks. Overcooking the eggs can result in a sulfuric odor and taste, overly firm whites, and a less-than-attractive green ring around the yolk. To avoid this, we strongly suggest setting a timer and getting them out of the water as soon as the 12 minutes are up. Keep it simple: There are plenty of ways to dress up your deviled eggs (we've got tons of ideas right here), but to let the flavor of the yolks shine through, you'll need nothing more than mayonnaise for creaminess, mustard for a subtle bite, and a splash of vinegar for tangy brightness. Season them simply with salt and pepper and add a final dash of paprika before serving, if desired, for a classic finish. Don't skip the sieve: Pushing the filling mixture through a fine-mesh sieve makes a significant difference in terms of texture. It removes even the smallest of lumps, rewarding you with a impossibly smooth filling that's a pleasure to eat. Pipe if you like: To give these deviled eggs a professionally-made touch, we like to pipe in the filling using a plain or star tip. It helps to control how much filling ends up in each egg white and looks dreamy, to boot. Instead of a piping bag, you can use a resealable plastic bag with one corner snipped off, or forego piping all together in favor of a spoon or even a small ice-cream scoop. How to quickly peel hard-boiled eggs: Tap each end on a flat surface, then gently roll the egg along your cutting board or counter to break up the shell. This helps to separate the shell and membrane from the egg itself, making the shell easier to remove. Ingredient Swaps The vinegar: If you don't have white-wine vinegar, swap in red-wine vinegar, apple cider vinegar, or even distilled white vinegar instead.The mayo: Reduced-fat mayonnaise can be used for a lighter filling, though it'll be slightly less rich and creamy.The mustard: In place of a smooth Dijon mustard, you can use a whole-grain or stone-ground variety. In a pinch, you can swap in yellow mustard, though it will add a stronger, tangier taste to the filling with a touch less bite. How to Make Devilled Eggs Ahead Deviled eggs can be prepared up to two hours before serving. Refrigerate them in an airtight container or cover loosely with plastic before storing. Cook Mode (Keep screen awake) Ingredients 8 large eggs ⅓ cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white-wine vinegar Coarse salt and freshly ground pepper Directions Brie Goldman Cook eggs; drain and cool under water: In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. Brie Goldman Peel eggs, then halve; remove yolks: Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Brie Goldman Make filling; press through sieve, then season: Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper. Brie Goldman Pipe or spoon filling into whites and serve: Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours. Brie Goldman How to Serve Deviled Eggs These classic bites don't need any garnish before serving, though a dash of sweet or hot paprika or a sprinkling of fresh minced chives is always welcome. If you're not serving them right away, be sure to keep the deviled eggs refrigerated; not only will they taste better with a slight chill, it's also important they not sit out at room temperature for longer than two hours—or one hour, if temperatures reach 90 degrees Fahrenheit or higher—due to food safety concerns. How to Store Deviled Eggs Leftover deviled eggs can be refrigerated in an airtight container for up to four days, provided they did not sit out at room temperature for longer than two hours. 5 More Deviled Egg Recipes to Try: Rich Deviled Eggs Smoked Salmon-Radish Deviled Eggs Wasabi Deviled Eggs Cheater's Deviled Eggs Old Bay Deviled Eggs Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.