Classic Deviled Eggs

By cortanez

If all of your deviled eggs are in perfect shape, discard two. During testing, we found it usual for a couple to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. If you have a pastry bag, you can use it to fill the eggs with a large open-star tip or a large plain tip. If not, snip a small piece from one bottom corner of a ziploc bag and then gently squeeze the filling through the hole into the egg halves.

Ingredients

• 7 large eggs
• 3/4 teaspoon whole-grain mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons cider vinegar (or vinegar of your choice)
• 1/4 teaspoon Worcestershire sauce
• Salt and ground black pepper

Preparation

Step 1

1. Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold water and 14 ice cubes (one tray). Transfer the eggs to the ice water with a slotted spoon; let sit 5 minutes.
2. Peel the eggs and slice each in half lengthwise with a paring knife. Remove the yolks to a small bowl. Arrange the whites on a serving platter, discarding the two worst-looking halves. Mash the yolks with a fork until no large lumps remain. Add the mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with a rubber spatula, mashing the mixture against the side of a bowl until smooth.
3. Fit a pastry bag with a large open-star tip. Fill the bag with the yolk mixture, twisting the top of the pastry bag to help push the mixture toward the tip of the bag. Pipe the yolk mixture into the egg white halves, mounding the filling about 1/2 inch above the flat surface of the whites. Serve immediately.