Creamy Deviled Eggs @ Seasonal Delights Magazine

Monday, March 17th, 2008...11:18 pm

Creamy Deviled Eggs

Mustard and Worcestershire sauce give these classic Easter appetizers a tasty zip!

Creamy Deviled Eggs

Ingredients:
12 large eggs
2 teaspoons grainy mustard
5-6 tablespoons mayonnaise
1 teaspoon vinegar
¼-½ teaspoon Worcestershire sauce
Salt and Pepper to taste
Paprika

Instructions:

Gather ingredients. Place eggs in a large pot and cover them with cold water. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes. Remove eggs from water, let cool, then peel.

Cover with water Boil

Let cool Peel

Cut eggs in half lengthwise. Remove egg yolks and place in medium bowl. Set egg whites aside. Mash yolks until smooth, then add mayonnaise, mustard, vinegar, and Worcestershire sauce. Mix until well blended, adding salt and pepper to taste.

Cut eggs in half

Let cool Peel

Spoon mixture into egg white halves. Sprinkle with paprlka. Serve on egg tray or a platter lined with lettuce leaves.

Spoon mixture into whites Peel

3 Comments

Filed under Spring 2008, Recipe, Bonus

3 Comments

kerri
March 18th, 2008 at 10:31 am

I’ve been busy gathering Easter recipies for our celebration this weekend. Looks like I’ll add this one!
Junie Moon
March 19th, 2008 at 10:25 am

How yummy! Now that I’m starting to recover from being sick, my ability to taste is beginning to return so food will be more interesting to me now. I love deviled eggs and will have to try this recipe. Thank you!
BamaChik98
March 20th, 2008 at 1:21 am

Yummy! Hubby would probably love these, with the sauce….and of course, he would add hot sauce to all of his. He’s in a hot sauce on everything kick, here lately…lol. They absolutely look delicious though. I’m going to add those to my list with the Carrot Cake from the magazine already added. I can’t wait!!! (Hubby can’t either…he’s been asking me about that cake since I asked if he’d like me to make it.)

Sonja