Classic Deviled Eggs

• porcje: 1 dozen filled egg halve

Składniki

Gather Your Ingredients

7 large eggs

¾ teaspoon whole-grain mustard

3 tablespoons mayonnaise

1 ½ teaspoons cider vinegar (or vinegar of your choice)

¼ teaspoon Worcestershire sauce

Wskazówki

Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.

When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.

Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth.

Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature.

TO MAKE AHEAD: The empty egg halves and filling can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and season the filling with additional mayonnaise, vinegar, salt, and pepper to taste before filling.