Deviled Eggs

This easy Deviled Eggs recipe is my family's most trusted and the only one you'll ever need. They are creamy, delicious, and a guaranteed crowd-pleaser!

Course Appetizer

Cuisine American

Cook Time 15

Total Time 15

Servings servings (2-pieces each)

Calories 106kcal

Author Meggan Hill

Ingredients

12 eggs
1/3 cup mayonnaise
1 teaspoon dried mustard or 2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
fresh dill for garnish, optional
paprika for garnish, optional

US Customary - Metric

Instructions

Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.

Video

Nutrition