Friday, May 26, 2006

Classic Deviled Eggs

7 large eggs
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar (or vinegar or your choice)
1/4 teaspoon Worcestershire sauce
Salt and pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 mintues. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes. Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

2. Peel eggs and slice each in half lengthwise. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worchestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.

3. Fill egg whites using a spoon or you can use a pastry bag fitted with large open-star tip or a large plain tip. Sprinkle with paprika.

1 comment:

Jillian said...

Oooooh this is so similar to my Mother's recipe, minus the worsteshire sauce. And, I could never part with two halves, even if they are the worst looking! I know it's to keep the others filled more...but Oh my we love these eggs to much! Spread the love , er, yolk, I say!