You’re not alone—deviled eggs are the ultimate bite-sized comfort food, and once you’ve had a truly great one, there’s no going back. And yes—Martha Stewart’s version really is next-level. It’s not just about the filling; it’s about texture, balance, and that perfect punch of flavor that makes you pause mid-bite and say, “Oh. So this is how they’re supposed to taste.”
Here’s how to make Martha’s famously creamy, perfectly seasoned deviled eggs—plus a few pro tips to make them even better (because once you go this route, your kids might actually start dreaming in deviled eggs).
Why Martha’s Version Stands Out
- 🥚 Ultra-smooth, cloud-like filling (no chalky or dry yolks!)
- 🌶️ Just the right kick—from hot sauce and mustard
- 🧈 Rich but not heavy—thanks to a smart blend of mayo and Greek yogurt (or sour cream)
- ⏱️ Ready in 20 minutes—if you’ve got boiled eggs ready
- 💛 Crowd-pleasing with a gourmet finish
Ingredients You’ll Need
(Makes 12 deviled egg halves)
