Food & Cooking Recipes Appetizers Deviled Egg Recipes Classic Deviled Eggs 3.8 (6) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 30, 2022 Rate PRINT Share Prep Time: 25 mins Total Time: 50 mins Yield: 16 Classic deviled eggs are a true crowd-pleaser, which is why this appetizer is a favorite to serve at everything from Easter brunch and holiday feasts to summer cookouts. The yolk of the egg is combined with mayonnaise, Dijon mustard, a touch of white-wine vinegar, and a dash of salt and pepper. Whether you pipe the filling with a star tip or simply spoon the yolk mixture back into the egg white halves is up to you. Ingredients 8 large eggs ⅓ cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon white-wine vinegar Coarse salt and freshly ground pepper Directions In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Season with salt and pepper. Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours. Bryan Gardner Cook's Notes Instead of piping the filling with a pastry bag and tip, you can use a resealable plastic bag with a corner snipped off. Or simply spoon it into the egg whites. Rate It PRINT