Classic Deviled Eggs

By mitzzy

If all of your egg white halves 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, follow the directions below to improvise with a zipper-lock plastic bag.

Ingredients

• 7 large eggs (cold)
• 3/4 teaspoon grainy mustard
• 3 tablespoons mayonnaise
• 1 1/2 teaspoons cider vinegar (or vinegar of your choice)
• 1/4 teaspoon Worcestershire sauce

Preparation

Step 1

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

2. 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.

3. 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.

Filling the Eggs
If you don't own a pastry bag, spoon the yolk mixture into a sealable plastic bag. Snip a small piece from one corner of the bag. Then gently squeeze the filling through the hole into the egg halves.