Perfect Deviled Eggs

  • Recipe By
  • Published Mar 3rd
  • Ready In1h
  • Servings8
  • Calories149
These appeared on the table at every holiday and every gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another (if I don't catch them). You can spice these up with country or creole mustard, a few jots of hot sauce (or a bunch of hot sauce!), and a sprig of parsley. It's just pretty.

Perfect Deviled Eggs Ingredients

The following are the ingredients needed to make delicious Perfect Deviled Eggs for 8 servings:

  • 8 eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cream-style horseradish sauce
  • 1 drop hot pepper sauce, or to taste
  • salt and pepper to taste
  • 1 teaspoon dried parsley flakes, for garnish
  • 1 teaspoon paprika, for garnish

Perfect Deviled Eggs Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In1h

To cook Perfect Deviled Eggs, you need about 10 minutes of preparation time. The time needed to cook this Perfect Deviled Eggs is about 20 minutes , and you can serve your Perfect Deviled Eggs within 1 hour . The following are the steps to cook Perfect Deviled Eggs easily:

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
  2. 2 Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Nutrition Facts

Per Serving: 149 calories; 13 grams of fat; 1.8 grams of carbohydrates; 6.5 grams of protein; 191 milligrams of cholesterol; 189 milligrams of sodium.

  1. Dec 27th 2010

    Everyone was raving about how good these devilled eggs were at our Xmas table! And they are good - plus the colours of paprika and parsley flakes give it an added Xmas flair. But I do ag ...

  2. Dec 17th 2010

    Don't get me wrong, they taste pretty good. But the worchestershire sauce made it really brown-- and I think part of the charm of deviled eggs is the bright yellow yolks sprinkled with papri ...

  3. Dec 5th 2009

    Pretty good. You definitely can taste the horseradish! Good if you like the stuff, which we do. I didn't really taste the worcestershire sauce, but perhaps I didn't put in enough (I didn' ...

  4. Nov 26th 2009

    Great recipe! Although I made a few changes, I made 12 eggs only put 1 Tablespoon of worcestershire and 1 1/2 T horseradish and added some dill. They were so yummy, this is the recipe I wi ...

  5. Nov 25th 2009

    I used the white worcester sauce to avoid the brown color and prepared horseradish. These are very popular with everyone.

  6. Oct 7th 2009

    Very easy recipe. I would recommend reducing the worcestershire a tad bit because the taste was a little to prominant. Also, I used light mayo to reduce the calories a bit and no one noticed ...

  7. Sep 7th 2009

    I used dozen eggs and 1/2 tbsp of fresh horseradish instead of cream version. Recommend reducing worcestershire to 2 tbsp rather than 3 (for dozen). Excellent base recipe. Not too much may ...

  8. Jul 17th 2009

    Too much Worcestershire sauce made them an ugly brown color.

  9. May 10th 2009

    The Worcestershire sauce really added that something extra! :-)