Martha Stewart's Deviled Eggs with Herbed Mayonnaise and Red Caviar
Martha Stewart’s deviled eggs with red caviar are an elegant, elevated version of the classic hors d\'oeuvre, often featuring a rich yolk filling enhanced with butter and topped with red caviar for a pop of color and salty flavor. The recipe often appears as part of her holiday or special event menus. Her Herbed Mayonnaise adds flavor .
Author Martha Stewart
Servings 40 seervings
Ingredients
- Herbed Mayonnaise makes 2 1/2 cups
- 2 eggs
- 1/4 teaspoon dry mustard
- 3/4 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 1 cup olive oil
- 1 cup vegetable or safflower oil
- 1/2 pound spinach leaves
- 2 tablespoons chopped shallots
- 1/4 cup watercress leaves
- 1/4 cup chopped parsley
- 1-2 tablespoons fresh tarragon leaves
- Deviled Eggs
- 40 hard-boiled eggs
- 3/4 cup Herbed Mayonnaise recipe above
- 1/4 cup 1 stick butter, melted
- salt and freshly ground black pepper to taste
- 1/4 cup finely chopped dill
- 7 ounces large salmon roe caviar
- Dill
Instructions
Make the Herbed Mayonnaise:
- In a food processor or blender, mix the eggs, mustard, salt and lemon juice.
- Add the olive oil, drop by drop, until the mixture begins to thicken.
- Add the remaining oil in a steady stream and mix until smooth.
- Taste for seasoning.
- Add more salt or lemon juice if necessary.
- Refrigerate.
- Then, bring a small pot of water to boil.
- Add the greens and herbs and boil 1 minute.
- Drain and rinse with cold water.
- Drain well and pat dry with a towel.
- Next, chop the herb mixture in a food processor and blend into the mayonnaise.
Make the deviled eggs:
- Prepare the Hard-boil the eggs, boiling the eggs for “exactly eight minutes"..
- Cool them in an ice bath, peel, and slice in half lengthwise.
- Remove the yolks and place in food processor and chop fine.
- Add the mayonnaise, melted or softened butter, salt and pepper and chopped dill until smooth and creamy.
- Taste for seasoning.
- Put a mixture in pastry bag with a large star tip to pipe the filling neatly into the egg whites half.
- Cover loosely with plastic wrap and refrigerate, up to 3 hours.
- To serve, top each half egg with a few grains of red caviar.
- Arrange on a thick bed of dill to keep the eggs from sliding, unless you have old-fashioned, deviled egg dishes, which are very decorative.
- These are often served as part of a cocktail party menu, sometimes paired with other luxurious toppings like smoked salmon or capers.
Notes
This Recipe is an excerpted from "Entertaining" Copyright 1982 by Martha Stewartand features on the Today Show in 2025.
A different source for Martha Stewart's deviled eggs, she adds butter to deviled eggs and provides tips for the perfect boiled eggs:
https://www.nbc.com/nbc-insider/martha-stewart-deviled-eggs-secret-ingredient#:~:text=in%20Yes%2C%20Chef!-,Competition%20Series,on%20%5Bdeviled%20eggs%5D.%22
"Stewart’s recipe for “Rich Deviled Eggs” on her website starts with boiling the eggs for “exactly eight minutes.” Once the eggs are peeled, cut in half, and the yolks are removed, you’ll need some softened butter to really amp up the flavor. “Whir butter into the yolks in the food processor to ensure pillowy creaminess and pipe the filling into the whites,” Stewart’s recipe explains. For a classic flavor, the recipe also uses mayonnaise, Dijon mustard, and salt and pepper."
https://www.nbc.com/nbc-insider/martha-stewart-deviled-eggs-secret-ingredient#:~:text=in%20Yes%2C%20Chef!-,Competition%20Series,on%20%5Bdeviled%20eggs%5D.%22
"Stewart’s recipe for “Rich Deviled Eggs” on her website starts with boiling the eggs for “exactly eight minutes.” Once the eggs are peeled, cut in half, and the yolks are removed, you’ll need some softened butter to really amp up the flavor. “Whir butter into the yolks in the food processor to ensure pillowy creaminess and pipe the filling into the whites,” Stewart’s recipe explains. For a classic flavor, the recipe also uses mayonnaise, Dijon mustard, and salt and pepper."