Martha Stewart Deviled Eggs Recipe
Are you looking for the perfect party snack? The Martha Stewart Deviled Eggs Recipe is a true classic.
Equipment
- A large pot.
- A sharp knife.
- A medium mixing bowl.
- A fork or whisk.
- A piping bag or spoon.
Ingredients
- 6 large eggs.
- 1/4 cup of creamy mayonnaise.
- 2 teaspoons of Dijon mustard.
- 1 teaspoon of white vinegar.
- 1/2 teaspoon of salt.
- 1/4 teaspoon of black pepper.
- Paprika for the garnish.
- Fresh chives for decoration.
Instructions
- Place eggs in a pot with cold water. Bring the water to a rolling boil.
- Turn off heat and cover the pot. Let eggs sit for 12 minutes exactly.
- Put eggs in a bowl of ice water. Let them cool for at least 10 minutes.
- Peel the shells off carefully. Cut each egg in half lengthwise.
- Scoop out the yellow yolks into a bowl. Mash them with a fork until very fine.
- Stir in mayonnaise, mustard, vinegar, salt, and pepper. Mix until the filling is very creamy.
- Spoon the mixture back into the egg whites. You can also use a piping bag.
- Sprinkle paprika and fresh chives on top. Keep them cold until you are ready.
Notes
- Use eggs that are a few days old.
- Old eggs are much easier to peel.
- Make sure the yolk mixture is not lumpy.
- Use a food processor for extra smoothness.
- Chill the eggs before you serve them.