No picnic, barbecue or large gathering is complete without the iconic deviled egg making an appearance. These Devilish-Deviled Eggs have the right amount of spices and seasoning to make your tongue tingle. Ethan and Steven love these and are known to eat an entire batch with a blink of an eye.
Ingredients for Devilish-Deviled Eggs:
8 hard boiled eggs, (Click HERE for our recipe for The Best "Hard Boiled" Eggs)
6 tablespoons mayonaise
2 1/4 teaspoons cider vinager
3/4 teaspoon grainy mustard
1/2 teaspoon yellow mustard
1/4 teaspoon Worcestershire sauce
dash cayenne pepper
salt and pepper to taste
paprika for garnish
Time-Saving Tip: The hard boiled eggs van be prepared a day in advance. Actually, you can even purchase hard boiled eggs at your local supermarket. Also, the filling for Devilish-Deviled Eggs can be prepared the day before serving and stored in a separate container for the egg whites. If you would like you can even fully assemble the eggs the day before serving.
Let's see what we need.
Now we are ready to start cooking.
Cut each egg in half.
I really like using a mini food processor when making the filling for these eggs. It produces a nice smooth filling. I carefully pop the yoke out of each egg and drop it right into the bowl of the food processor. My Cuisinart Mini Prep is perfect for this. Click HERE for more information on this mini food processor.
Once all of the yokes have been added to the bowl add both types of mustard, the cider vinegar, Worcestershire sauce, a dash of the cayenne pepper and the mayonnaise.
Process the mixture until smooth. Now taste for seasoning. Add some salt and pepper and another dash of cayenne if you would like a little your eggs to be more devilish.
Doesn't the filling look awesome? It's like silk. Now it's time to assemble the eggs. Some people get fancy and use pastry bags but I don't. I like the rustic look when use spoons.
Garnish with a sprinkle of paprika and they are ready! These are so delicious you will find yourself making these often. I enjoy them so much that sometimes I eat them for breakfast.