Published May 1, 2000.
We set out to perfect this traditional picnic standby.
Deviled eggs often fall to the extremes, with smooth, pasty, monotonous fillings or a version reminiscent of chunky egg salad.
When we set out to develop this recipe, we had in mind the deviled eggs of our childhood: perfectly cooked nests of egg whites cradling a creamy filling, made with simple ingredients and quickly whipped together. We remembered a filling balanced with the flavor of mayonnaise and a hint of spiciness, but no dominant egg overtones.
Start with perfectly hard cooked eggs, then make a filling with the yolks, mayonnaise, cracked country-style mustard, cider vinegar, and Worcestershire sauce. Fill the eggs as close to serving as possible for fresh, bright flavor. For easiest filling, place the yolk mixture in a plastic bag and snip the corner for an impromptu homemade pastry bag.
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