Deviled Eggs

prep 30 minutes
× 6
Deviled eggs are one of my favorite appetizers, and very easy to make. If you like to hurry the process along, buy hard-boiled eggs from the grocery store so you can skip straight to the last step.

1

  • 12
    eggs
Place the eggs in a medium-sized pot, cover with 1" of water, and bring to a boil over high heat. As soon as it gets to a rolling boil, turn off the heat and allow the pot to rest. While it is resting, fill a large bowl with ice and water (1 ice cube per egg). After the eggs have rested for 10 minutes, transfer them to the ice water.

2

  • ¾ tsp
    mustard, yellow
  • 3 tbsp
    mayonnaise
  • 1½ tsp
    vinegar, white
  • ¼ tsp
    Worcestershire sauce
  • ¼ tsp
    salt
  • ¼ tsp
    white pepper
  • 1 tsp
    paprika
Peel the eggs, and very carefully slice in half with a sharp knife. Gently pop out the yolks into mixing bowl, and set the whites aside on a platter. Add the the remaining ingredients and whisk until creamy and smooth. Transfer the mixture into a pastry bag (or a ziploc bag with a corner cut off). Gently squeeze the bag and pipe the mixture into the remaining egg halves. Dust the finished eggs with paprika.
« Back