Deviled Eggs - Rachael Ray
11 ingredients
3 steps
Ingredients
- 12 eggs
- 4 tablespoons mayonnaise
- 2 tablespoons onion grated
- 2 tablespoons pickle relish
- 1 clove garlic grated
- 1 tablespoon dijon mustard or yellow
- 3 teaspoons hot sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon sweet paprika
- salt
- red chile Thinly sliced, such as fresno for garnishing
Directions
-
1Place the eggs in pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
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2Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, the onion, relish, garlic, mustard, hot sauce, worcestershire and paprika; season with salt and pepper. Mash until smooth; add the remaining mayo if the mixture is dry.
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3Cut a corner off a resealable plastic bag; fill it with the yolk mixture. pipe into the egg whites. Garnish with a bull's-eye chile slice.
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