How to Make Martha Stewart’s Creamy Deviled Eggs

Edi toron

  • 6 large eggs, hard-boiled and peeled
  • 3 tbsp mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 tbsp plain Greek yogurt or sour cream (adds tang + creaminess)
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar or apple cider vinegar
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2–4 drops hot sauce (like Tabasco or Cholula)—start low, go slow
  • Optional garnishes:
    • Paprika (smoked or sweet)
    • Chopped chives or dill
    • Crumbled bacon
    • Everything bagel seasoning
    • Dill pickle relish or capers

💡 Pro Tips from the Stewart Method:

  • Use eggs that are 7–10 days old—they peel more easily than super-fresh ones.
  • Shock in ice water after boiling—stops cooking and prevents gray yolks.
  • Pipe or spoon gently—texture matters as much as taste!

Step-by-Step Instructions (Silky, Spicy, Foolproof)

1. Boil & Peel Perfect Eggs

  • Place eggs in a saucepan, cover with 1 inch cold water.
  • Bring to a boil, then cover and remove from heat. Let sit 10–12 minutes.
  • Transfer to ice water bath for 15 minutes. Peel under cool running water.

2. Halve & Yolk Prep

  • Slice eggs in half lengthwise. Pop yolks into a bowl; place whites on a serving tray.

3. Make the Filling

  • Mash yolks with a fork until fine.
  • Add mayo, yogurt, Dijon, vinegar, salt, pepper, and hot sauce.
  • Mix until completely smooth—no lumps! (A hand mixer or food processor works wonders.)

4. Fill & Garnish

  • Spoon or pipe filling into egg whites.
  • Dust with paprika and top with fresh herbs or your favorite garnish.

5. Chill (If You Can Wait!)

  • Refrigerate 15–30 minutes to firm up—but honestly? They’re amazing warm or cold.

Martha’s Secret (and How to Make It Yours)

Martha’s magic lies in balance:

  • Acid (vinegar) cuts richness
  • Fat (mayo + yogurt) creates silkiness
  • Heat (hot sauce) wakes up the palate
  • Salt ties it all together

🌟 Want to level up? Add ½ tsp horseradish for a sinus-clearing zing, or a pinch of celery seed for old-school deli flair.

Make-Ahead & Storage Tips

  • Boil eggs up to 3 days ahead—store unpeeled in fridge.
  • Filling keeps 2 days in an airtight container.
  • Assemble day-of for best texture.
  • Freezing? No—deviled eggs don’t freeze well.

Kid-Approved Variations (Because Tiny Dreamers Demand Options)

  • “Cheesy”: Mix in 1 tbsp grated sharp cheddar
  • “Sweet & Spicy”: Add a drop of honey + extra hot sauce
  • “Ranch Style”: Swap Dijon for ranch seasoning
  • “Pizza Eggs”: Top with mini pepperoni and mozzarella

The Bottom Line

Deviled eggs may seem simple—but great ones are an act of care. And Martha’s version? It’s the gold standard for a reason: creamy without being gloppy, spicy without overwhelming, rich without guilt.

So boil those eggs, whip that filling, and watch your kids’ faces light up all over again. Because in a world full of snacks, a perfect deviled egg still feels like a little miracle.

“Happiness is a tray of deviled eggs—and knowing there’s more in the fridge.” 🥚✨

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