PERFECT DEVILED EGGS

PERFECT DEVILED EGGS


8 eggs
1/3 cup mayonnaise
2 Tbsp. Worcestershire sauce
2 Tbsp. Cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 tsp. dried parsley flakes, for garnish
1 tsp. paprika, for garnish


Place the eggs in 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 water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.

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, salt, and pepper. Spoon the yolk mixture in a heavy plastic bag; snip a corner off the bag to create 1 ½-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Yield: 8 servings.