My favorite Devilled Eggs
6 eggs, hard boiled and peeled
1/2 cup good quality mayonnaise
1 Tablespoon yellow mustard
1 teaspoon Worcestershire sauce
salt & pepper to taste
paprika, or parsley, or dill, for garnish
Using a sharp knife, halve each egg from pole-to-pole and gently remove yolks into a bowl; setting whites aside.
Mash yolks with a fork until all lumps are gone.
Add mayonnaise, mustard, Worcestershire, salt and pepper, combining well.
Using a spoon, (or a pastry bag fitted with an open-star tip) fill each egg white half, and place on a serving dish.
Garnish eggs as desired, and refrigerate, covered, ujntil serving time.
Pairs Well With
This is the way I've always made devilled eggs, and although the recipe isn't very complex, they sure are addictive. I usually don't measure the ingredients, but for this purpose, I based the recipe on one-half dozen eggs. It's important that you start with eggs that are not too fresh, or you may have trouble peeling them. It's best to use eggs that are a couple of weeks old...Don't worry; refrigerated eggs stay good for a long time. If you aren't sure about the whole hard boiling process, please see my recipe for BASIC - HARD BOILED EGGS. You're gonna love these!