Ingredients
- 6 hard-cooked large eggs, peeled
- 3 tablespoons mayonnaise
- 1/8 teaspoon Worcestershire sauce
- 2 tablespoons minced celery
- 1 tablespoon minced dill pickle
- 2 teaspoons chopped fresh flat-leaf parsley
- 1/8 teaspoon kosher salt
- Dash of hot sauce
- Paprika
Directions
Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.
Copyright © 2004 Television Food Network, G.P., All Rights Reserved.
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By theodoramoody_7...
New York, NY
on October 27, 2008
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This is a good starter recipe. I needed to jazz it up a bit. I added a teaspoon of Durkee's famous salad and sandwich sauce, a sprinkle of adobo, some more hot sauce and fresh ground pepper.
By monteblueyz_9070107
algonac, MI
on April 02, 2008
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Very quick & easy but just not strong enough for me. If you need a light taste for picky eaters, this is perfect.
By Chef #760684
Frisco, TX
on March 24, 2008
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I made these for Easter. Another twist on deviled eggs. I like the simplicity, ingredients on hand and a spiced up traditional result. I doubled the worcesterhire and did heaping portions of the celery and dill pickle. I very lightly sprinkled with Spanish paprika which has a smokey flavor.
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