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Deviled Eggs

From Lynne Wilson


6 large eggs, hard-boiled and cooled
¼ cup mayonnaise
¼ to ½ tsp. dry mustard
⅛ tsp. salt
dash pepper, freshly ground
⅛ tsp. Worcestershire sauce

Optional additions to taste:
1 Tbsp. chopped parsley
dash cayenne pepper or more
dash tabasco sauce


Peel the eggs and slice lengthwise. Carefully remove the egg yolks and put them into a mixing bowl with the mayonnaise, mustard, salt, pepper, Worcestershire sauce, chopped parsley, and optional ingredients. Mix all the ingredients with a fork until smooth. Stuff the egg whites with the mixture. Chill before serving.

There are many ways to hard-cook eggs. Try this method for deviled eggs. Put a single-layer of eggs in a saucepan, cover with cold water to 1 inch over the eggs, cover the pan and bring to a simmer. Remove the cover and simmer for 12 minutes, stirring several times at the beginning to keep yolks centered. Remove from the heat, drain, and cover the eggs with cold water to cool.