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Martha Stewart-Inspired Deviled Eggs

Close-up of Martha Stewart-Inspired Deviled Eggs showing its texture
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Creamy deviled eggs with a tangy Dijon and mayonnaise filling, a hint of smoked paprika, and a sprinkle of chives. This is an original adaptation inspired by Martha Stewart’s classic entertaining style, perfect for picnics and holiday tables.

Ingredients

Scale
  • 6 large eggs (at room temperature)
  • 2 tablespoons (30ml) mayonnaise
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon (3g) finely chopped fresh chives, for garnish

Instructions

  1. Place the eggs in a single layer in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 10 minutes. Do not let the water boil vigorously, or the eggs may crack and become tough.
  2. While the eggs cook, fill a medium bowl with ice water. Transfer the cooked eggs to the ice bath with a slotted spoon and let cool for 5 minutes. This stops the cooking and makes peeling easier.
  3. Gently tap each egg on a hard surface to crack the shell all over, then peel under cool running water, starting at the wide end. Pat the peeled eggs dry with paper towels.
  4. Slice each egg in half lengthwise and carefully scoop out the yolks into a small bowl, keeping the whites intact. Arrange the egg white halves on a serving platter.
  5. Mash the yolks with a fork until they are completely smooth and no lumps remain. Add the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper and stir until the mixture is creamy and well combined.
  6. Spoon the yolk mixture into a small zip-top bag, snip off one corner, and pipe the filling into the egg white halves, or use a small spoon to fill them. Mound the filling slightly for a classic look.
  7. Garnish each deviled egg with a pinch of smoked paprika and a sprinkle of chives. Serve immediately, or cover and refrigerate until ready to serve.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended, as the filling separates and the whites become watery. Make-ahead: The eggs can be hard-boiled and peeled up to 2 days ahead; store them in a covered container in the refrigerator. The filling can be prepared and refrigerated up to 1 day ahead; fill the egg whites just before serving for the best texture. Reheating: Deviled eggs are served cold and should not be reheated.

Nutrition

Keywords: Martha Stewart deviled eggs, deviled eggs recipe, classic deviled eggs, easy deviled eggs, American appetizer, hard-boiled eggs, smoked paprika deviled eggs, party food, holiday appetizer, picnic recipe, Dijon deviled eggs, creamy deviled eggs

Find it online: https://marthadishes.com/martha-stewart-deviled-eggs-recipe/