Martha Stewart’s Creamy Deviled Eggs

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

 

SEE NEXT PAGE

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