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Perfect Deviled Eggs

4

0 min

Perfect Deviled Eggs

Perfect Deviled Eggs Photo 1

Category

Egg appetizer

Time

0 min

Serving

16 persons

Calories

69

Rating

4.00★ (86)

Cuisine

Author: Victoria Buriak
These deviled eggs made with Worcestershire sauce and horseradish appeared on the table at every holiday and other 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 Creole-style or country mustard, a few dashes (or more!) of hot sauce, and a sprig of parsley. They're just pretty!

Ingredients

  • eggs: 8 piece
  • mayonnaise: 0.33333 cup
  • Worcestershire sauce: 2 Tbsp
  • cream-style horseradish sauce: 2 Tbsp
  • drop hot pepper sauce: 1 piece (to taste)
  • salt and pepper: (to taste)
  • parsley flakes: 1 tsp (for garnish, dried)
  • paprika: 1 tsp (for garnish)

Metric Conversion

Stages of cooking

Perfect Deviled Eggs Photo 21
Perfect Deviled Eggs Photo 3 2
  1. Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
    Perfect Deviled Eggs Photo 2
  2. Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.
    Perfect Deviled Eggs Photo 3

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