Easter just passed, and I have a lot of hard-boiled eggs left over. Not wanting to waste them, and growing tired of egg salad, I decided to make deviled eggs. There are hundreds of recipes for deviled eggs that incorporate everything from the standard fare to the truly grotesque. This is a “classic” version that is easy to put together with ingredients you probably already have.
12 eggs cooked using the Easy-Peel Method
1 1/2 teaspoon grainy mustard
6 tablespoons mayonnaise
1 tablespoon cider vinegar (or vinegar of your choice)
1/2 teaspoon Worcestershire sauce
Arrange 24 whites on a serving platter, discarding the four worst-looking halves. Mash yolks with fork until no large lumps remain.
Add mustard, mayonnaise, vinegar, and Worcestershire. Mix with rubber spatula, mashing mixture against side of bowl until smooth. Salt and pepper to taste.
Fit pastry bag with large open-star frosting 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. (If you don’t have a pastry bag (I don’t) you can use a sandwich bag for piping. Just fill the bag and cut 1/4 of an inch off of one corner of the bag. You can use a frosting tip with the plastic bag, but I have been successful omitting it. The best part is that, when you are done, you can throw the bag away.)
Serve at room temperature. (And yes, I do have a platter specifically for Deviled Eggs. I got it on clearance for $5 a long time ago.)
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 and vinegar. Salt and pepper to taste before filling.