Friday, July 15, 2016

Classic Deviled Eggs

1 dozen hard-cooked eggs, cut in half, yolks removed
½ teaspoon salt
A few grindings of freshly ground black pepper
½ teaspoon Worcestershire sauce, or more to taste
1 tablespoon Dijon-style mustard
½ cup mayonnaise

  1. In a large bowl, mash egg yolks. Add salt, and pepper. 
  2. In small bowl combine Worcestershire sauce, mustard, and mayonnaise. Fold the mixture into the egg yolk mixture and mix well. Adjust seasonings and add more mayonnaise if necessary.
  3. Fill egg whites with yolk mixture. Serve immediately or cover and refrigerate until serving time. Sprinkle with paprika.
Yield: 24 egg halves