How to Make Martha Stewart’s Creamy Deviled Eggs

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How to Make Martha Stewart’s Creamy Deviled Eggs (The Ones Everyone Talks About)

Let’s be honest: deviled eggs are the unsung heroes of the food world. They’re humble, handheld, and somehow always the first thing to disappear from the table. In my house, they’re practically a food group. When the egg carton runs empty, you’d think I canceled Christmas.

I thought I had deviled eggs mastered—until I tried Martha Stewart’s version.

Suddenly, everything changed.

These aren’t heavy or gloopy. They’re creamy without being rich, tangy without being sharp, and balanced in a way that makes you pause mid-bite and think, “Wait… what is that?”
(Spoiler: it’s the shallot. It’s always the shallot.)

This recipe is proof that perfection isn’t about adding more—it’s about choosing the right details and executing them well.

Why You’ll Love This Recipe

• Ultra-creamy texture without being greasy or heavy
• Perfectly balanced flavor—tangy, savory, and just a touch spicy
• Peel-perfect eggs every single time using a foolproof method
• Elegant but simple, perfect for holidays, brunch, or parties
• Customizable base recipe you can easily adapt

Ingredients

For the Eggs

• 8 large eggs

For the Filling

• ⅓ cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon shallot, very finely minced
• ¼ teaspoon hot sauce (Tabasco-style works best)
• Salt, to taste
• Freshly ground black pepper, to taste

For Garnish (Optional)

• Smoked paprika
• Chives, finely sliced
• Crispy bacon bits

Equipment Needed

• Medium saucepan
• Slotted spoon
• Large bowl (for ice bath)
• Mixing bowl
• Fork
• Sharp knife
• Spoon or piping bag (or zip-top bag)

Step-by-Step Instructions

1. Cook the Eggs (The Foolproof Way)

Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a full rolling boil over high heat.

As soon as it boils, remove the pan from heat, cover, and set a timer for exactly 13 minutes.

2. Ice Bath & Peel

Drain the hot water immediately and transfer the eggs to an ice bath with cold running water. Let them cool for 5 minutes.

Peel carefully—the shells should slide right off, leaving smooth, intact whites.

3. Prepare the Yolks

Slice each egg lengthwise. Gently remove the yolks and place them in a mixing bowl. Set the whites aside.

4. Make the Filling

Mash the yolks with a fork until completely smooth. Add mayonnaise, Dijon mustard, white wine vinegar, minced shallot, hot sauce, salt, and pepper.

Mix until silky and creamy. Taste and adjust seasoning as needed.

5. Fill the Eggs

Spoon the filling into the egg whites or pipe it in using a zip-top bag with the corner snipped off for a cleaner look.

6. Garnish & Chill

Sprinkle lightly with smoked paprika and garnish with chives or bacon if desired. Chill for 15 minutes before serving for best flavor and texture.

Pro Tips for Perfect Deviled Eggs

• Use older eggs if possible—they peel more easily than very fresh eggs
• Minced shallot must be ultra-fine for the best texture
• Don’t overmix—a fork gives the creamiest consistency
• Light mayo works best here to avoid heaviness
• Chill before serving to help flavors fully meld

Variations & Substitutions

• Swap hot sauce for sriracha or chipotle adobo for smoky heat
• Add 1 teaspoon pickle juice for extra tang
• Fold in everything bagel seasoning for crunch
• Replace mayo with Greek yogurt for a lighter version
• Add crumbled blue cheese for a bold twist

Serving, Pairing & Storage Guide

How to Serve:
Serve chilled on a platter with fresh herbs or lettuce leaves.

Perfect Pairings:

• Brunch spreads
• Holiday dinners
• BBQs and potlucks
• Alongside sandwiches or salads

Storage:

• Refrigerate in an airtight container up to 2 days
• Best enjoyed fresh—do not freeze

Frequently Asked Questions

Can I make these ahead of time?
Yes! Prepare up to 24 hours in advance and store covered in the fridge.

Why are my deviled eggs watery?
Overmixing or warm eggs can cause separation. Always cool eggs fully.

Can I skip the shallot?
You can, but it’s the secret flavor booster. Finely minced onion is the closest substitute.

Can I use regular mayo instead of light?
Yes, but the filling will be richer and heavier.

Martha Stewart–Style Creamy Deviled Eggs

Silky, balanced deviled eggs with a subtle kick and a secret shallot twist—perfect for holidays, brunch, and parties.

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Ingredients Equipment Method Notes

Ingredients

  

• 8 large eggs
• ⅓ cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1 tablespoon finely minced shallot
• ¼ teaspoon hot sauce
• Salt and black pepper to taste
• Smoked paprika optional garnish

Equipment

• saucepan
• mixing bowl
• Fork
• knife
• Spoon or piping bag

Method

 

1. Place eggs in a saucepan and cover with cold water.
2. Bring to a rolling boil, remove from heat, cover, and let sit 13 minutes.
3. Transfer eggs to an ice bath for 5 minutes, then peel.
4. Slice eggs lengthwise and remove yolks.
5. Mash yolks until smooth, then mix with mayo, mustard, vinegar, shallot, hot sauce, salt, and pepper.
6. Spoon or pipe filling into egg whites.
7. Garnish with smoked paprika and chill before serving.

Notes

Shallot should be minced extremely fine for best texture

Chill before serving for optimal flavor

Pipe using a zip-top bag for clean presentation

Taste before salting — seasoning varies by mayo brand