Classic Deviled Eggs
The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh ones. But we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results. Instead of a cold water start, we used our recipe for Easy-Peel Hard Cooked Eggs (this page), which calls for placing cold eggs directly into hot steam.
Ingredients
- 2 recipes Easy-Peel Hard-Cooked Eggs this page
- 3 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- Pinch cayenne pepper
Instructions
- Peel eggs and halve lengthwise with paring knife. Transfer yolks to bowl; arrange whites on plate. Mash yolks with fork until no large lumps remain. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Stir in parsley, vinegar, mustard, Worcestershire, and cayenne until fully incorporated.
- Transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves. Serve.