Perfect Deviled Eggs

Perfect Deviled Eggs

Made  times
Jan Charles 1

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 149 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 54 Ratings

Most helpful positive review

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

Most helpful critical review

Too much Worcestershire sauce made them an ugly brown color.

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

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.

Too much Worcestershire sauce made them an ugly brown color.

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...

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 ...

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...

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...

Don't get me wrong, they taste pretty good. But the worchestershire sauce made it really brown-- and I think part of the charm of deviled eggs is the bright yellow yolks sprinkled with paprika. ...

From around the web