Deviled Eggs

Deviled Eggs
Yield
4halves
Yield
4halves
Deviled Eggs
Yield
4halves
Yield
4halves
Ingredients
  • 2large egghard-cooked
  • 1tablespoons mayonnaise
  • 1/4teaspoon yellow mustard
  • 1/2teaspoons cider vinegar
  • 5-6drops Worcestershire sauce
Yield:
Instructions
  1. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl.
  2. Arrange whites on serving platter, discarding two worst-looking halves.
  3. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.
  4. Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature.