Classic Deviled Eggs

Directions

1. 1
   In a medium saucepan, cover the eggs with cold water and bring to a rolling boil.
2. 2
   Cover, remove from the heat and let stand for 12 minutes.
3. 3
   Immediately drain the eggs and gently shake the pan to lightly crack the shells.
4. 4
   Fill the pan with cold water and shake lightly to loosen the eggshells.
5. 5
   Let stand until the eggs are cool.
6. 6
   Drain and peel the eggs; pat dry.
7. 7
   Cut the eggs in half lengthwise.
8. 8
   Carefully transfer the yolks to a mini processor.
9. 9
   Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
10. 10
    Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture.
11. 11
    Arrange the eggs on a platter, garnish with paprika and serve.