Ingredients
- 1 dozen eggs
- 2/3 cup mayonnaise-style salad dressing or mayonnaise
- 1/2 cup sweet pickle relish, squeezed of excess liquid
- 2 tablespoons prepared yellow mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon white pepper
- 6 drops hot pepper sauce
- Paprika, for garnish
Directions
Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika.

















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By barnkitty_6865556
Britton, MI
on May 27, 2013
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So disappointed. Way too much mayo made for soupy yolk mixture and all you could taste was the mustard.
By Jenniferlp22
Albuquerque, NM
on April 08, 2012
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These are the traditional deviled egg, and the addition of the Worcestershire sauce brings out all the flavors! Thanks to the previous review for the great tip about the celery and onions in lieu of relish, can't wait to try!!
By bhorv67
Buffalo Grove, IL
on November 23, 2011
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I'd leave out the pickle relish. Personally, I don't like it. Substitute finely chopped celery and red onion for crunch. I'd also use a creole mustard instead of yellow which really doesn't have much flavor.
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