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How to Make Martha Stewart’s Creamy Deviled Eggs

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