Mary Santoroski

Deviled Eggs

Appetizers & Snacks
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Contributor
Mary Santoroski
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Status
Published

Description

Place the eggs in a large saucepan and add enough water to cover. Bring to a boil, reduce heat to just below simmering, cover, and cook for 15 minutes. Remove from heat. Drain. Fill the saucepan with cold water and cool the eggs to stop cooking. Drain, remove the shells, and cut the eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the whites aside.

Mash the yolks with a fork. Add mayonnaise, mustard, parsley, Worcestershire sauce, onion powder, and pepper. Mix until combined.

Fill the reserved egg whites with the yolk mixture. Sprinkle with paprika. Cover and refrigerate for up to 24 hours.

Source Note

Original page 13. Contributed by Mary Santoroski.

Ingredients

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  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • Paprika, for garnish

Directions

Ordered steps keep the recipe easy to follow.

  1. Place the eggs in a large saucepan and add enough water to cover. Bring to a boil, reduce heat to just below simmering, cover, and cook for 15 minutes. Remove from heat. Drain. Fill the saucepan with cold water and cool the eggs to stop cooking. Drain, remove the shells, and cut the eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Set the whites aside.
  2. Mash the yolks with a fork. Add mayonnaise, mustard, parsley, Worcestershire sauce, onion powder, and pepper. Mix until combined.
  3. Fill the reserved egg whites with the yolk mixture. Sprinkle with paprika. Cover and refrigerate for up to 24 hours.