Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh chives, finely chopped, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes. Then, transfer the eggs to an ice bath to stop the cooking process.
- Carefully peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, hot sauce, and Worcestershire sauce to the bowl. Mix until well combined and creamy. Season with salt, pepper, and smoked paprika.
- Spoon or pipe the yolk mixture back into the egg white halves. Garnish with freshly chopped chives.
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a spicier kick, add a pinch of cayenne pepper to the yolk mixture. Deviled eggs can be made up to 24 hours in advance. Store them in an airtight container in the refrigerator. If you don’t have chives, you can use parsley or dill for garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg