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**How to Make Martha Stewart’s Creamy Deviled Eggs: A Classic Recipe with a Delicious Twist 🥚✨**
Deviled eggs are a timeless appetizer that never goes out of style. Whether you’re hosting a holiday dinner, attending a potluck, or just looking for a savory snack, deviled eggs are always a hit. And if you’re looking for a tried-and-true recipe, look no further than **Martha Stewart’s creamy deviled eggs**!
Martha Stewart’s take on this classic dish is known for its **smooth, creamy filling** and perfect balance of flavors. With just the right amount of tanginess and a hint of sweetness, these deviled eggs are sure to elevate any gathering. Plus, the recipe is surprisingly easy to follow, making it a great option for both beginners and seasoned home cooks.
Let’s dive into how to make **Martha Stewart’s Creamy Deviled Eggs**, so you can impress your guests with this simple yet delicious appetizer!
### **Why You’ll Love Martha Stewart’s Creamy Deviled Eggs**
1. **Perfectly Creamy Filling**: Martha’s recipe is all about creating a **smooth, velvety filling** that’s not too tangy or too heavy. It’s perfectly balanced with the creamy mayo and mustard, making each bite irresistible.
2. **Simple Ingredients**: This recipe uses everyday kitchen staples like eggs, mayo, mustard, and vinegar—no fancy ingredients or complicated steps. It’s easy and quick to make, which is perfect for busy home cooks.
3. **Versatile and Customizable**: While this recipe is a fantastic base, it’s also a great platform for customization. You can easily add your favorite ingredients, like **paprika**, **chopped herbs**, or even **bacon bits**, to personalize your deviled eggs to your taste.
4. **Impressive Presentation**: Deviled eggs are a visually appealing dish, and Martha Stewart’s recipe ensures that the eggs are perfectly filled and garnished. They make a beautiful addition to any appetizer platter or holiday spread.
5. **Crowd-Pleaser**: Let’s face it, **deviled eggs** are a favorite at every party. With their delicious flavor and bite-sized perfection, they disappear quickly, so you’ll want to make extra!
### **Ingredients for Martha Stewart’s Creamy Deviled Eggs**
To make these deliciously creamy deviled eggs, you’ll need the following ingredients:
– **12 large eggs**
– **½ cup mayonnaise** (Martha recommends using high-quality mayo for the best taste)
– **2 teaspoons Dijon mustard**
– **1 tablespoon white wine vinegar** or **apple cider vinegar**
– **Salt and freshly ground black pepper**, to taste
– **Paprika**, for garnish (optional)
– **Chives** or **parsley**, chopped for garnish (optional)
### **How to Make Martha Stewart’s Creamy Deviled Eggs**
This recipe is incredibly simple and takes just a few steps to make. Here’s how you can make **Martha Stewart’s Creamy Deviled Eggs**:
#### **Step 1: Boil the Eggs**
Start by **boiling the eggs**. Place the eggs in a single layer in a large saucepan and cover them with cold water, about **an inch** above the eggs. Bring the water to a boil over high heat. Once it starts boiling, reduce the heat to low and let the eggs simmer for about **10 minutes**. This will ensure they are cooked through but not overdone.
After the eggs are done, immediately transfer them to a bowl of **ice water** or run them under cold water for a few minutes to stop the cooking process. This will make peeling the eggs easier.
#### **Step 2: Peel the Eggs**
Once the eggs are cool, carefully peel the shells. Gently tap each egg on the counter to crack the shell, then peel it off. Rinse each egg under cold water to remove any bits of shell, and pat them dry with a paper towel.
#### **Step 3: Cut and Remove Yolks**
Next, carefully cut each egg in half lengthwise. Remove the **yolks** and place them in a medium-sized bowl. Set the egg whites aside on a serving platter.
**Step 4: Make the Filling**
Mash the yolks with a fork until they are completely crumbled. Then, add **mayonnaise**, **Dijon mustard**, and **white wine vinegar** to the yolks. Season the mixture with a pinch of **salt** and **freshly ground black pepper**. Stir everything together until smooth and creamy. For an extra smooth filling, you can use a hand mixer or food processor to whip it up.
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