Classic Deviled Eggs with Spicy Brown Mustard
These classic deviled eggs get a flavour boost from spicy brown mustard and Worcestershire sauce for a tangy, creamy filling that disappears at every gathering. Ready in just 20 minutes with six simple ingredients, they are the easiest crowd-pleasing appetizer you will ever make.
Equipment
- Tongs
- Potato masher
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper freshly ground, adjust to taste
- ½ tablespoon spicy brown mustard 1½ teaspoons
- ¼ pinch salt or to taste
- 1 pinch paprika for garnish (optional)
Instructions
- Place 12 eggs in a single layer in a large pot and cover with cold water by 1 inch (2.5cm). Set the heat to high and cover the pot with a lid.
- Once the water reaches a rolling boil, reduce the heat to low and simmer for 8 minutes.
- After 8 minutes, turn off the heat and remove the pot from the burner. Let the eggs sit in the hot water for 10 minutes, then transfer them to an ice bath for 5 minutes to stop cooking and make peeling easier.
- Using tongs, transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Gently crack each egg on a hard surface, roll it to crackle the shell all over, then peel under cool running water. Tip: eggs that are 1–2 weeks old peel much more easily than fresh eggs.
- Once all eggs are peeled, rinse them under cool water and place them on a plate. Refrigerate for 15–20 minutes until fully chilled — cold eggs are much easier to cut cleanly without tearing the whites.
- Cut each egg in half.
- Remove the yolks by gently pressing your thumb into the pocket where the yolk resides. The yolk should pop out easily. Place all of the yolks in a mixing bowl.
- Add the mayonnaise to the yolks. Mash with a fork or potato masher until no large lumps remain, then stir vigorously with a spatula until the mixture is smooth and creamy. For an ultra-smooth filling, press the mixture through a fine-mesh sieve.
- Add the remaining ingredients and mix. Note: You may want to add half of the pepper and Worcestershire sauce to suit your taste.
- Spoon the yolk mixture into a zip-top bag and push it toward one corner. Twist the top of the bag to compress the filling, then snip about ½ inch (1cm) off the corner to create a piping tip.
- Lay out the egg white halves on a deviled egg platter or plate. Pipe the filling into each cavity by squeezing the bag gently while moving the tip in small circles to create an even, attractive swirl. Repeat for each egg half.
- Optional: Sprinkle the top of the eggs with paprika or chipotle or chilli powder. You could also top it with black olives or jalapeños.
Nutrition
Serving: 1servingCalories: 68kcalCarbohydrates: 0.4gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 78mgPotassium: 42mgFiber: 0.03gSugar: 0.2gVitamin A: 141IUVitamin C: 0.1mgCalcium: 16mgIron: 0.5mg
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