Print: Perfect Deviled Eggs

These deviled eggs made with Worcestershire sauce and horseradish appeared on the table at every holiday and other gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another — if I don't catch them! You can spice these up with Creole-style or country mustard, a few dashes (or more!) of hot sauce, and a sprig of parsley. They're just pretty!

Prep

20 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

8 large eggs
0.33 cups mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce , or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes , for garnish
1 teaspoon paprika , for garnish

Instructions

1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
2 Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/perfect-deviled-eggs