Classic Deviled Eggs
45 min
Makes 1 dozen filled egg halves
Hard-boiled eggs halved and filled with a smooth, tangy mustard-mayo yolk mixture, piped into whites and served at room temperature.
| prepBring 1 inch water to rolling boil in medium saucepan over high heat | |||||
| 7 large eggs | Steam eggs 13 min | Ice bath 15 min | Peel, slice in half lengthwise, remove yolks to bowl | Mash yolks, add mustard, mayo, vinegar & Worcestershire | Pipe filling into whites, mound 1/2 inch above surface |
| 3/4 teaspoon whole-grain mustard | |||||
| 3 tablespoons mayonnaise | |||||
| 1 1/2 teaspoons cider vinegar | |||||
| 1/4 teaspoon Worcestershire sauce | |||||
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