Food & Cooking Recipes Appetizers Deviled Egg Recipes Creamy Deviled Eggs 3.8 (633) 30 Reviews Get the party started with a platter of these favorite appetizers. 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 December 4, 2024 Rate PRINT Share Photo: Jake Sternquist Prep Time: 25 mins Total Time: 25 mins Servings: 8 Jump to recipe A classic—and for good reason—deviled eggs are always the first appetizer to go at a party. They are one of Martha’s favorite hors d’oeuvres and suit all kinds of occasions from a casual summer party to a special holiday dinner. Learn how to make our simple creamy deviled eggs using this streamlined recipe. The usual egg yolk-filling of mayonnaise and mustard with a touch of vinegar is supplemented by minced shallot and a dash of hot sauce. A sprinkle of paprika is the finishing touch for serving. This favorite comes together in 30 minutes. Jake Sternquist 18 Best Hors d'Oeuvres and Appetizers for Entertaining Peeling Hard-Boiled Eggs Making deviled eggs isn't hard; the tricky part of the process is peeling the eggs. If the shell doesn’t come off easily, you end up making dents in the white and your deviled eggs look less than stellar, and it takes longer if the eggs aren't easy to peel. So how to ensure your hard-boiled eggs peel easily? Don't buy fresh eggs to make deviled eggs. Older eggs are easier to peel because the two membranes that encase the yolk and the white separate as the egg gets older and pull the egg away from the shell—making it easier to peel. Buy eggs ahead for making deviled eggs; eggs that are two weeks old are ideal. Cool the hard-cooked eggs in an ice-water bath before peeling—this should take about five minutes. (The cold water stops the cooking process so it also helps to prevent the unsightly greenish-gray ring from forming between the yolk and white.) How to Peel Hard-Boiled Eggs When it comes to peeling, there's one method we prefer: Simply tap the top and bottom of the egg on a cutting board or countertopGently roll the egg with the palm of your hand to begin to crack the shell. Pro tip: Don't use too much force or you risk squishing the cooked egg. Cook Mode (Keep screen awake) Ingredients 8 large eggs ⅓ cup light mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white-wine vinegar 1 tablespoon minced shallot ¼ teaspoon hot sauce, such as Tabasco Coarse salt and ground pepper Paprika, for garnish Directions Cook eggs: Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Jake Sternquist Combine other ingredients: Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Jake Sternquist Peel eggs, halve, and remove yolks: Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Jake Sternquist Mash yolks with mayo mixture: Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Jake Sternquist Place yolk mixture in whites and garnish: Mound yolk mixture into whites. Sprinkle with paprika just before serving. Jake Sternquist Serving Creamy Deviled Eggs Creamy deviled eggs should be served immediately. We think deviled eggs are best eaten within an hour of assembling. Leftovers If you have leftovers, use them for egg salad the next day. Frequently Asked Questions How do you make deviled eggs creamy, not lumpy? To make deviled eggs creamy instead of lumpy, you should get out your food processor. If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse. If you don't have a food processor, fully mash the yolks with a fork before adding other ingredients for smooth results. Is it better to boil eggs for deviled eggs a day before? Yes, boiling the eggs a day ahead is the best way to get some of the prep done for deviled eggs. We also peel the eggs and make the filling a day before. Then, we refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble them just before serving. Why do you put vinegar in deviled eggs? Vinegar is put in deviled eggs to add a touch of acidity to the filling. It balances the richness of the yolks and the mayonnaise. We only use a light-colored vinegar, like white-wine vinegar, so the vinegar doesn't impact the color of the filling. 5 More Deviled Egg Recipes to Try: Herbed Deviled Eggs Deviled Eggs With Relish Avocado Deviled Eggs Smoked Salmon Deviled Eggs Cheater's Deviled Eggs Originally appeared: Everyday Food, June 2007 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.