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

  1. 1
    Place 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.
  2. 2
    Peel 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.
  3. 3
    Cut 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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