These deviled eggs made with Worcestershire sauce and horseradish appeared on the table at every holiday and other 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 Creole-style or country mustard, a few dashes (or more!) of hot sauce, and a sprig of parsley. They’re just pretty!
Prep Time::10 mins
Cook Time::5 mins
Additional Time::45 mins
Total Time:: 1 hr
Servings::16
Yield::16 deviled eggs
Ingredients
8 large eggs
⅓ 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
Directions
Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.