Deviled Eggs
Hard-boiled eggs are sliced in half and then filled with a creamy mixture of egg yolks, mayo, mustard, and Worcestershire sauce. These creamy, tangy bites are the perfect buffet dish for a Sunday brunch, Bris, baby naming, shower, or light course to Break the Fast.
-
6
eggs
extra large
-
1/4
cup
mayonnaise
-
1
tsp.
prepared mustard
brown or yellow
-
1/2
tsp.
Worcestershire sauce
-
1/4
tsp.
Kosher salt
-
1/8
tsp.
freshly ground black pepper
-
paprika for garnish
optional
-
parsley for garnish
optional
-
Place eggs in large pot and cover with cool water. Cook over high heat. When water comes to a boil, cover pot and cook for 10 more minutes.
-
Drain eggs and fill the pot with cold water and let them cool. Set aside.
-
When cooled, peel the eggs and slice them in half lengthwise. Carefully scoop out yolks into a medium bowl.
-
Add mayonnaise, mustard, and Worcestershire sauce to egg yolks and combine with a fork. Mix very well. Add salt and pepper to taste.
-
At this stage, you can either add the yolk mixture to a pastry bag and pipe it into the egg halves, or you can use a spoon and scoop a little of the egg mixture into each egg. Either way will work just fine.
-
Arrange egg whites on a cake stand or silver tray. Sprinkle with paprika for a pop of color and a nice finishing touch.
Note: I often use a quart-size Ziploc storage bag as a pastry bag to pipe fillings or frostings. Simply fill the bag with the egg mixture and squeeze it all the way toward one of the bottom corners of the bag. Snip off the bottom corner tip so that you can squeeze out the filling and start piping away!