READY IN 1 hr

Perfect Deviled Eggs

Read Reviews (37)

"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." — Jan Charles

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

May 11, 2009

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

—Grebs

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Most Helpful Critical Review

Jul 20, 2009

Too much Worcestershire sauce made them an ugly brown color.

—JHBOCK

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46 Ratings

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Nov 25, 2009

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

—mdc958

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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. :)

—Misti Rasmussen

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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!

—Meenes

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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

—pomplemousse

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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!

—Shiree

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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.

—McGreg

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Nutrition

Calories
149 kcal
7%

Carbohydrates
1.8 g
< 1%

Cholesterol
217 mg
72%

Fat
13 g
20%

Fiber
0.1 g
< 1%

Protein
6.5 g
13%

Sodium
218 mg
9%

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

Nutritional Information

Perfect Deviled Eggs

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 149
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 3.1g 15 %
Cholesterol 217mg 72 %
Sodium 218mg 9 %
Potassium 116mg 3 %
Total Carbohydrates 1.8g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 6.5g 13 %
** Sugars 0.9g
Vitamin A 9 %
Vitamin C 2 %
Calcium 5 %
Iron 13 %
** Thiamin 3 %
Niacin 12 %
Vitamin B6 9 %
Magnesium 3 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.