Classic Deviled Eggs
- Recipe created by FabFood on Aug 20, 2008
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Recipe for Classic Deviled Eggs. This favorite picnic and party food is also a great way to use up leftover hard boiled Easter Eggs.
Ingredients
- 6 hard boiled eggs
- 2 tablespoons mayonnaise
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- salt and pepper to taste
- paprika for garnish
Directions
- Cut each egg in half and carefully scoop out the yolk. Mash yolks and remaining ingredients together to make a paste. Whether to make it completely smooth, or leave small lumps is a matter of personal taste, much the same way that some people, myself included, like lumpy mashed potatoes. If you're in the smooth camp, you can make the egg yolk mixture in a food processor.
- Once you've finished the egg yolk mixture, it's time to carefully spoon it back into the egg white. For more decorative eggs you can put the egg yolk mixture in a pastry bag and pipe it back into the white. Sprinkle with a little paprika for color and flavor.
Filed Under:
Snacks, Eggs, Vegetarian, Camping, RV, Picnics, Brown Bagging, Make Ahead, Kid Friendly, Low Carb, New Year's, Easter, Fourth of July, Finger Foods
