Deviled Eggs
Course
Sides
Servings
12
deviled egg halves
Servings
12
deviled egg halves
Ingredients
6
egg(s)
1/2
cup
mayonnaise
Hellmanns
about 1/2
tsp.
Worcestershire Sauce
about 1/2
tsp.
mustard
dry
Onion salt
to taste
black pepper
ground, to taste
Instructions
Cut eggs in half lengthwise, remove yolk to a small bowl, set aside whites.
Mash with a fork, adding mayonnaise, Worcestershire, and mustard, mixing until creamy.
Add onion salt and pepper to taste.
Spoon or pipe (with a star tip) mixture into egg white halves.
I found that I had just enough to fill all 12 halves.
Garnish with paprika if desired.