Perfect Deviled Eggs

Perfect Deviled Eggs

41 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h
Jan Charles
Recipe by  Jan Charles

“These appeared on the table at every holiday and every 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 country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 deviled eggs

Directions

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

Share It

Reviews (41)

Rate This Recipe
Grebs
48

Grebs

The Worcestershire sauce really added that something extra! :-)

Misti Rasmussen
35

Misti Rasmussen

I used dozen eggs and 1/2 tbsp of fresh horseradish instead of cream version. Recommend reducing worcestershire to 2 tbsp rather than 3 (for dozen). Excellent base recipe. Not too much mayo, like other recipes. :)

mdc958
34

mdc958

I used the white worcester sauce to avoid the brown color and prepared horseradish. These are very popular with everyone.

More Reviews

Similar Recipes

Spicy Italian Deviled Eggs
(21)

Spicy Italian Deviled Eggs

Pen's Deviled Deviled Eggs
(23)

Pen's Deviled Deviled Eggs

Epicurean Deviled Eggs
(17)

Epicurean Deviled Eggs

Easy Creamy Deviled Eggs
(15)

Easy Creamy Deviled Eggs

Tarragon and Spice Deviled Eggs
(1)

Tarragon and Spice Deviled Eggs

Buffalo Ranch Deviled Eggs
(1)

Buffalo Ranch Deviled Eggs

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 149 cal
  • 7%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 217 mg
  • 72%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Russian Deviled Eggs

>

next recipe:

Fabienne's Black Olive and Curry Deviled Eggs