Martha Stewart’s Creamy Deviled Eggs are a classic and delightful appetizer that’s simple to prepare. Here’s how you can make them:
Ingredients:
• 8 large eggs
• 1/3 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon hot sauce (e.g., Tabasco)
• Coarse salt and freshly ground pepper
• Paprika, for garnish
Instructions:
1. Cook the Eggs: Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil, then remove the pan from heat, cover it, and let the eggs stand for 13 minutes. Afterward, drain the hot water and run the eggs under cold water to cool them quickly.
2. Prepare the Filling: While the eggs are cooling, in a medium bowl, mix together the mayonnaise, Dijon mustard, white-wine vinegar, minced shallot, and hot sauce until well combined.
3. Peel and Halve the Eggs: Once the eggs are cool, gently peel them and slice each one in half lengthwise. Carefully remove the yolks and place them in the bowl with the mayonnaise mixture, setting the egg whites aside.
4. Mix the Filling: Mash the egg yolks into the mayonnaise mixture until the filling is smooth and creamy. Season with coarse salt and freshly ground pepper to taste.
5. Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
6. Garnish and Serve: Lightly sprinkle paprika over the filled eggs for a touch of color and added flavor. Arrange the deviled eggs on a serving platter and enjoy.
For a visual guide, you can watch Martha Stewart demonstrate this recipe in the following video: