- 24
Ingredients
- 12 Eggs
- 1/2 Cup Mayonnaise
- 3 Tbsp. Worchestershire Sauce
- 3 Tbsp. Cream-Style Horseradish
- 1 1/2 Drops Hot Pepper Sauce
- 1 1/2 Tsp. Chopped Parsley, for garnish
- 1 1/2 Tsp. Paprika, for garnish
Preparation
Step 1
Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, worchestershire sauce, horseradish sauce, hot sauce, salt and pepper. Spoon the yolk misture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.