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Perfect Deviled Eggs

By: Jan Charles  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (6)

Rate/Review | 310 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 16 deviled eggs
 

Ingredients

  • 8 eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cream-style horseradish sauce
  • 1 drop hot pepper sauce, or to taste
  • salt and pepper to taste
  • 1 teaspoon dried parsley flakes, for garnish
  • 1 teaspoon paprika, for garnish

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 149 | Total Fat: 13g | Cholesterol: 217mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Grebs 
The Worcestershire sauce really added that something extra! :-) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Misti Rasmussen 
I used dozen eggs and 1/2 tbsp of fresh horseradish instead of cream version. Recommend... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by JHBOCK 
Too much Worcestershire sauce made them an ugly brown color. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by Magra2000 
I think it was the consistency that threw me off on this one...too much mayo. I used less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by Hannen1 
These were great. I added horseradish and hot sauce and boy howdy, these were popular. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by Meenes 
Very easy recipe. I would recommend reducing the worcestershire a tad bit because the taste... MORE

 
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