| Deviled Eggs 6 hard-cooked* eggs, peeled and cut lengthwise 2 T mayonnaise or salad dressing (more if needed) 1 tsp prepared mustard, (yellow or Dijon) 1 tsp white vinegar 1/2 tsp Worcestershire sauce (optional) 1/8 tsp salt ground black pepper Paprika for garnish Carefully remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate. Options: 1/2 tsp sugar dash of hot sauce Sweet pickle relish 1 or 2 teaspoons horseradish 1 tsp grated onion Optional garnishes: Olive slices Pimento, place in an X pattern Chopped chives *To cook the eggs: Place the eggs in a pan and cover with at least an inch or more of cold water. Bring to a full rolling boil, remove from heat, cover and let sit for 15 minutes. Drain, and cover with ice water until thoroughly chilled. |
