Texas Deviled Eggs

8 ingredients
5 steps

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet pickle juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Directions

  1. 1
    Cook eggs in simmering water for 20 minutes, cool under running water.
  2. 2
    Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
  3. 3
    put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
  4. 4
    refrigerate filling and eggs whites seperately. Fill egg whites just before service.
  5. 5
    sprinkle eggs with paprika before service.

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