Perfect Deviled Eggs
Ingredients1 h servings 149
- 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.
- 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.
Per Serving: 149 calories; 13 1.8 6.5 191 189 Full nutrition
ReviewsRead all reviews 57
The Worcestershire sauce really added that something extra! :-)
Too much Worcestershire sauce made them an ugly brown color.
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, l...
I used the white worcester sauce to avoid the brown color and prepared horseradish. These are very popular with everyone.
Everyone was raving about how good these devilled eggs were at our Xmas table! And they are good - plus the colours of paprika and parsley flakes give it an added Xmas flair. But I do agree ...
Very easy recipe. I would recommend reducing the worcestershire a tad bit because the taste was a little to prominant. Also, I used light mayo to reduce the calories a bit and no one noticed. Ot...
Great recipe! Although I made a few changes, I made 12 eggs only put 1 Tablespoon of worcestershire and 1 1/2 T horseradish and added some dill. They were so yummy, this is the recipe I will u...
Pretty good. You definitely can taste the horseradish! Good if you like the stuff, which we do. I didn't really taste the worcestershire sauce, but perhaps I didn't put in enough (I didn't re...