DEVILLED EGGS

By jarren

Ingredients

• 12 hard-cooked eggs, peeled and halved lengthwise
• 1/3 cup (75 mL) mayonnaise
• 1 tbsp (15 mL) chopped fresh parsley
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) hot pepper sauce
• 1/4 tsp (1 mL) Worcestershire sauce
• 1/8 tsp (0.5 mL) salt
• Chopped fresh parsley, optional

Preparation

Step 1

Remove yolks from eggs and transfer to a small bowl; set whites aside. Add next 6 ingredients (mayonnaise through salt) to yolks. Using medium speed of an electric mixer, beat until smooth. Pipe or spoon egg yolk mixture into whites. Garnish with parsley. Cover and refrigerate for at least 1 hour or up to 8 hours.