Martha Stewart Deviled Eggs Recipe
Everyone loves a classic appetizer for parties. The Martha Stewart Deviled Eggs Recipe is a perfect choice.
Equipment
- Large pot
- Mixing Bowl
- Fork
- Spoon
- Sharp knife
Ingredients
- 6 large EGGS
- 1/4 cup MAYONNAISE
- 1 tsp DIJON MUSTARD
- 1/8 tsp SALT
- 1/8 tsp BLACK PEPPER
- 1 dash PAPRIKA
Instructions
- Place your eggs in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water.
- Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.
- Remove the pot from the heat source immediately. Cover the pot with a tight lid. Let the eggs sit for twelve minutes.
- Move the eggs into a bowl of ice. This stops the cooking process right away. Let them cool for five full minutes.
- Peel the eggs under cool running water. Slice each egg in half lengthwise. Gently remove the yellow yolks into a bowl.
- Mash the yolks with your metal fork. Add the mayo, mustard, salt, and pepper. Stir until the mixture is very smooth.
- Spoon the mixture back into the egg whites. Sprinkle a little paprika over the top. Serve them on a pretty chilled plate.
Notes
- Use older eggs because they are easier to peel.
- Add a splash of vinegar to the boiling water.
- Dry the egg whites before adding the filling.
- Use a piping bag for a fancy look.
- Chill the eggs before you serve them cold.
- Do not overcook the eggs to avoid green rings.
- Taste the filling before you stuff the eggs.