These creamy deviled eggs are a timeless, crowd-pleasing appetizer with a rich and tangy filling. Inspired by Martha Stewart, this recipe offers a foolproof method for achieving a velvety texture and perfectly balanced flavor.
Ingredients
For the eggs
-
6 large eggs, hard-boiled and peeled
-
¼ cup mayonnaise (or Greek yogurt)
-
1 teaspoon Dijon mustard
-
½ teaspoon white wine vinegar (or lemon juice)
-
Salt and freshly ground black pepper, to taste
For garnish
-
Paprika, for dusting
-
Fresh chives, finely chopped (optional)
-
Optional add-ins: crumbled bacon, chopped pickles, or hot sauce
This recipe makes 12 deviled eggs.
Instructions
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These creamy deviled eggs are a timeless, crowd-pleasing appetizer with a rich and tangy filling. Inspired by Martha Stewart, this recipe offers a foolproof method for achieving a velvety texture and perfectly balanced flavor.
Ingredients
For the eggs
-
6 large eggs, hard-boiled and peeled
-
¼ cup mayonnaise (or Greek yogurt)
-
1 teaspoon Dijon mustard
-
½ teaspoon white wine vinegar (or lemon juice)
-
Salt and freshly ground black pepper, to taste
For garnish
-
Paprika, for dusting
-
Fresh chives, finely chopped (optional)
-
Optional add-ins: crumbled bacon, chopped pickles, or hot sauce
This recipe makes 12 deviled eggs.
Instructions