Rating: 4.5 stars
94 Ratings
  • 5 star values: 59
  • 4 star values: 25
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!

Recipe Summary

cook:
5 mins
additional:
20 mins
total:
35 mins
prep:
10 mins
Servings:
24
Yield:
24 deviled egg halves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.

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  • Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.

  • Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

Cook's Note:

You can decorate these for Halloween by putting a black olive "eyeball" in the center of each. A sprinkle of paprika adds a nice bloodshot look. They're fun and delicious.

Nutrition Facts

51 calories; protein 3.2g; carbohydrates 0.9g; fat 3.9g; cholesterol 93.3mg; sodium 135.4mg. Full Nutrition
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