It’s almost Easter and this year I’m having brunch with my mother, stepfather, and my sister’s family. Since we all bring food to share to make the hostessing easier, I’m bringing Deviled Eggs. I can make them ahead of time, and I rarely have leftovers. The recipe below is from my mother and it’s still one of my favorite version because they aren’t too “spicy” or “hot” which makes them perfect for all (fussy) ages. I hope you all have a wonderful Easter/Spring weekend!
The Hungry {Romance} Writer: Deviled Eggs
These deviled eggs are easy to make and I usually make them in two parts. I boil the eggs on one day and chill them. Then the next day I peel them and "devil" them. You can make the finished eggs ahead of time, although I wouldn't make them too early as the filling can begin to "sweat" or they may mysteriously disappear from the refrigerator.
Ingredients
- 12 whole hard-boiled eggs peeled
- 1/2 cup mayonnaise
- 2 Tablespoons brown mustard
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- Ground paprika for sprinkling
- Chopped parsley leaves for garnish optional
Instructions
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Wash and dry the peeled, hard boiled eggs. Cut them in half lengthwise. Remove the yolks from the eggs and place the yolks in a large bowl. Put the egg white halves on a serving dish or egg plate. Cover and set aside.
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Mash the yolks with a fork until they are broken into small pieces. Using an electric mixer, blend in the mayonnaise, mustard, Worcestershire Sauce, salt, and pepper until smooth and fluffy. Taste and adjust the flavorings as necessary.
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Spoon the yolk mixture into the egg white halves (or use a pasty bag with a pretty fluted tip). Sprinkle the top with paprika and garnish with a small parsley leaf. Keep refrigerated until ready to serve.
