Susan's Deviled Eggs


Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen

Serves 8 to 10

  • 12 hard-cooked eggs (method follows)
  • 1/3 cup mayonnaise 
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon Worcestershire sauce 
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • cayenne pepper
  • 2 tablespoons bacon bits (options)

Cut eggs in half lengthwise. Remove and mash yolks. Add remaining ingredients to mashed yolks, blending well. Refill egg whites using pastry bag or teaspoon. Use about 1 teaspoon of mixture per egg-half. Garnish as desired with cayenne and bacon bits. Refrigerate until serving.

Perfect boiled eggs:

  • Older eggs peel easier than fresh eggs, so rummage through the egg case and pick the carton with the nearest expiration date.
  • The day before boiling the eggs, turn them on their side in the carton; the yolks will be more likely to settle in the middle of the egg. 
  • Select a pan large enough to hold the eggs loosely in one layer. Cover the eggs with one inch of cold water, place over high heat, and bring to a rolling boil. Remove from heat, cover, and let sit for 20 minutes. Drop the eggs into an ice bath to stop the cooking process, and peel at your leisure. This process guarantees a tender egg with a beautiful yellow yolk.

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