Easter is here, and I bet you are going to have a lot of hardboiled eggs, or maybe you are looking for a snazzy appetizer. Deviled eggs are sure to please. This recipe is very easy and anyone can make this.
This recipes lends itself to a lot of variations. You can use sour cream instead of mayonnaise, vinegar instead of worcestershire sauce, or tabasco sauce for example. And you can also vary the spices.
Here’s my favorite variation.
- 12 eggs
- 1/2 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- salt and pepper to taste
- a pinch of Paprika
Cooking time 25 minutes.
Ready in 30 minutes.
Boil the eggs. There are many ways to do that. Use which ever method you are comfortable with, or do what I do.
Put the eggs in a pan, put water so that the eggs are immersed in water, with 1 inch to spare. Bring to a boil, and then cover, and take off the heat. Let them seat for about 20 minutes, then plunge then in ice cold water (they will be a lot easier to peel this way).
Peel the eggs and cut in half lengthwise.
Remove the egg yolks with a small spoon and put in a small bowl. Mash the egg yolks with a fork, then mix in the mayonnaise, the mustard, the worcestershire sauce, salt and pepper. Once smooth, spoon back into the egg whites evenly. For a more dramatic look, use a decorating bag with a nicely shaped nozzle.
Sprinkle with Paprika.
This can be prepared up to a few hours before serving.