Martha Stewart’s Creamy Deviled Eggs

Here’s a well‑rounded version of Martha Stewart’s Creamy Deviled Eggs recipe — with ingredients, step‑by‑step directions and tips to make them smooth and party‑ready.

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🧾 Ingredients (makes about 8 large eggs)

• 8 large eggs Punchfork+2Daily Express US+2

• ⅓ cup light mayonnaise Punchfork+1

• 1 Tbsp Dijon mustard Punchfork+1

• 1 tsp white‑wine vinegar Punchfork+1

• 1 Tbsp minced shallot Punchfork+1

• ¼ tsp hot sauce (e.g., Tabasco) Punchfork+1

• Coarse salt & freshly ground pepper, to taste Daily Express US+1

• Paprika, for garnish Punchfork+1

Note: Some versions by Martha also suggest a “rich” version with butter. Punchfork+1

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🧑‍🍳 Instructions

1. Place the eggs in a medium saucepan and cover with cold water (about 1 inch above the eggs). Bring the water to a rolling boil. Homemaking.com+1

2. Once boiling, remove the pan from heat, cover it, and let the eggs sit for 13 minutes. Then drain and immediately move eggs into an ice bath or cold water to stop cooking and make peeling easier. Daily Express US+1

3. While eggs cool, in a bowl combine the mayonnaise, Dijon mustard, white‑wine vinegar, minced shallot, hot sauce, salt and pepper. Mix until smooth. Punchfork+1

4. Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them in the bowl with the filling mixture. Mash until very smooth. Homemaking.com

5. Spoon or pipe the yolk mixture into the egg‑white halves. Garnish each with a sprinkle of paprika. Chill until ready to serve. Daily Express US+1

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✅ Tips & Notes

• For ultra‑smooth filling: After peeling, you can press the yolks through a fine sieve or use a small food processor. Martha mentions this trick. NBC

• The 13‑minute resting time after boiling is key in her method for large eggs. Overcooking makes yolks greyish. Homemaking.com

• The shallot adds a subtle crunch and flavour depth—don’t skip it if you want to match Martha’s version.

• If you want to go extra rich: Martha’s “Rich Deviled Eggs” version uses softened butter whipped into the yolk mixture. Punchfork+1

• These are best when chilled for at least 30 minutes before serving — the flavours meld and the texture firms up nicely.

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If you like, I can convert the ingredient amounts into grams/millilitres (for Pakistani kitchens) and suggest local substitutes or topping ideas to adapt it for flavors you like. Would you like that?