Perfect Deviled Eggs37 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 1 hr
“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.” - by Jan Charles
Original recipe yields 16 deviled eggs
- 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.
- 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.
Amount Per Serving (8 total)
- 149 cal
- 13 g
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (37)Rate This Recipe
"The Worcestershire sauce really added that something extra! :-)..." See more"
"I used the white worcester sauce to avoid the brown color and prepared horseradish. These are very popular with everyone...." See more"
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