Deviled Eggs
24 servings
20 min. (prep) + 20 min. (cook)
When my great-aunt was living, I would help her make deviled eggs every Easter for our family gathering (and sometimes for other holidays, too). These deviled eggs are still a staple at our family’s holiday gatherings. Even though they take some time, they’re fun to make and a crowd favorite.
Ingredients
- 1 doz. eggs
- 1/2 c. mayonnaise
- 1 tbsp. brown mustard
- 1 tbsp. Worcestershire sauce
- 3-6 tsp. relish
- salt and pepper to taste
- paprika
Directions
- Place 1 layer of eggs in a large pot.
- Fill pot with water until eggs are covered with 1 inch of water.
- Bring to boil; then immediately cover, remove from heat, and let stand for 13 minutes.
- Remove eggs with a slotted spoon, and place in ice bath to cool completely.
- Peel eggs. Use the back of a spoon to crack the entire surface of the egg shell. Starting from the bottom of the egg (where there is usually a small pocket of air), peel away the shell and membrane. By getting under the membrane, the shell usually starts to come away easier.
- Halve eggs lengthwise. Empty the yolks into a mixing bowl and place the whites on a serving dish.
- Mash yolk with the back of a fork, and add mayonnaise, mixing until smooth.
- Add brown mustard, Worcestershire sauce, relish, salt, and pepper and stir until combined.
- Spoon the egg mixture into each of the egg white halves. Alternatively, hold a sandwich bag in place by opening it up inside a cup or glass and folding the zipper openings over the sides. Spoon the egg yolk mixture into the bag, zip the bag closed, and cut off a small triangle from the corner of the bag. Squeeze the egg mixture into each of the egg white halves.
- Sprinkle with paprika.