Perfect Deviled Eggs
Description
These deviled eggs with Worcestershire sauce, horseradish, and hot sauce are a nice change from the plain version you're probably used to seeing.
Ingredients
•
8 eggs
•
1/3 cup mayonnaise
•
2 tablespoons Worcestershire sauce
•
2 tablespoons cream-style horseradish sauce
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1 drop hot pepper sauce, or to taste
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salt and pepper to taste
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1 teaspoon dried parsley flakes, for garnish
•
1 teaspoon paprika, for garnish
Directions
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.
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.