Piped Deviled Eggs

By markomni

"When I was a little girl, one of my favorite things to make (and one of few I was allowed to make on my own) was deviled eggs. Each time I made them I would add different spices, trying to come up with the perfect combination.

"Then, about nine years later, I sank my teeth into these elegant little eggs. The flavors are excellently paired. And the pretty piping is irresistible."

~Erica

Ingredients

• 7 large eggs, hard boiled
• 3/4 teaspoon whole-grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons white or red wine vinegar
• 1/4 teaspoon Worcestershire sauce
• Salt
• Pepper

Details

Servings 1
Adapted from cookingforseven.com

Preparation

Step 1

1) Peel the eggs and cut each in half lengthwise. Remove the yolks and place in a small bowl. Discard two of the most unsightly whites and arrange the remaining whites on an attractive platter.

2) Mash the yolks with a fork. Add the mustard, mayonnaise, vinegar, Worcestershire sauce, and salt & pepper to taste. Stir with a rubber spatula, mashing against the side of the bowl until smooth. Taste and adjust seasoning, if necessary.

3) Fit a pastry bag or zippered bag with a hole cut in one corner with a large star tip. Fill the bag with the yolk mixture. Pipe the whites with the yolk mixture, mounding the filling approximately 1/2 inch above the edge of the whites. If using a zippered bag, squeeze gently to pipe as the tip may pop out. Serve immediately.