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Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise, 1 teaspoon each smooth mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, the juice of 1/2 lemon, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into the yolks. Dust the whites with paprika, then fill with the yolk mixture. Top with scallions.
Photographs by Levi Brown
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Photo: Creamy Deviled Eggs Recipe
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By mannypancha_128...
saipan
on June 16, 2011
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it's so good thumbs up alex...
By J_Shoe64
Indiana
on May 10, 2011
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This recipe is very similar to the recipe I grew up enjoying (that my Mother always made. I adjusted the vinigar so they didn't get too runny--I prefer a slightly thicker filling. I love the "travel tip" fro katiekelly430_1. I think that is very cute. I will have to give that a try the next time I take deviled eggs to a pitch-in!!!
By Mshultis
Albany, new york
on May 06, 2011
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It was a decent deviled egg, didn't really "wow" me but i enjoyed it.
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