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Perfect Deviled Eggs

Perfect Deviled Eggs

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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.
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Reviews

Grebs
51
5/11/2009

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

Misti Rasmussen
42
9/8/2009

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
37
11/25/2009

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