Ingredients

• 12 eggs
• 1.5 tablespoons Dijon mustard
• 1.5 tablespoons mayonnaise
• 0.5 teaspoons Worcestershire sauce
• 0.5 teaspoons hot pepper sauce , or to taste
• 1 pinch salt and black pepper
• 0.25 teaspoons ground paprika , divided
• 1 , 6 ounce

Instructions

1. 1 Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
2. 2 Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
3. 3 Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Nutrition per serving