Perfect Deviled Eggs Recipe -
Perfect Deviled Eggs Recipe
  • READY IN 1 hr

Perfect Deviled Eggs

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"These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty."

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Ingredients Edit and Save

Original recipe makes 16 deviled eggs Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

The Worcestershire sauce really added that something extra! :-)

Most Helpful Critical Review
Jul 20, 2009

Too much Worcestershire sauce made them an ugly brown color.

Sep 08, 2009

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, like other recipes. :)

Nov 25, 2009

I used the white worcester sauce to avoid the brown color and prepared horseradish. These are very popular with everyone.

Oct 08, 2009

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. Otherwise.. a great hit!

Dec 30, 2010

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 with previous reviewers comments with regard to the amount of the egg yolk in relation to other ingredients. Maybe the recipe was written for extra large sized eggs. I mixed the other ingredients separately and then added the mixture to the mashed yolks until the desired consistency was reached, but there was quite a bit left over. Had I added the entire amount, it would have been way too runny. So as much as I think this recipe deserves 5 stars or better, the directions should be add a word of caution regarding the variance in egg size.

Dec 07, 2009

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 really measure out everything). It was a fun little snack for us, as I only made a few eggs just to try. Thanks for the recipe

Nov 28, 2009

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 use from now on! The horseradish added the perfect kick!


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  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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