Food & Cooking Recipes Appetizers Deviled Egg Recipes Creamy Deviled Eggs 3.3 (1,070) 30 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2021 Rate Print Share Prep Time: 25 mins Total Time: 25 mins Servings: 8 Deviled eggs are a classic and one of Martha Stewart's favorite hors d'oeuvres. Deviled eggs are crowd-pleasing party snack that are the perfect way to start a casual evening. Make this creamy deviled egg recipe and get your party started in 30 minutes or less! Ingredients 8 large eggs â…“ cup light mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white-wine vinegar 1 tablespoon minced shallot ÂĽ teaspoon hot sauce, such as Tabasco Coarse salt and ground pepper Paprika, for garnish Directions Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours. Victoria Pearson Originally appeared: Everyday Food, June 2007 Rate It Print