These Creamy Deviled Eggs are a timeless crowd-pleaser, known for their smooth, tangy filling and perfectly balanced flavor. Inspired by Martha Stewart, this foolproof method delivers silky, classic deviled eggs every time—simple, elegant, and endlessly reliable.
Creamy Deviled Eggs
Ingredients
For the Eggs
Large eggs, hard-boiled and peeled – 6
Mayonnaise (or Greek yogurt) – ¼ cup
Dijon mustard – 1 teaspoon
White wine vinegar (or lemon juice) – ½ teaspoon
Salt and freshly ground black pepper – to taste
For Garnish
Paprika – as needed
Fresh chives, finely chopped – optional
Optional Add-Ins
Crumbled bacon, chopped
pickles, or hot sauce – to taste
Makes 12 deviled eggs
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Instructions
1. Hard-Boil the Eggs
Place the eggs in a single layer in a saucepan and cover with cold water, making sure the water sits about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover, and let the eggs sit for 9–12 minutes. Transfer to an ice bath or rinse under cold water to stop the cooking, then peel carefully.
2. Prepare the
