Published May 1, 2000.
When we set out to develop a deviled egg 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. To achieve that ideal, we started with perfectly hard cooked eggs, then made a filling with the yolks, mayonnaise, cracked country-style mustard, cider vinegar, and Worcestershire sauce. Filling the eggs as close to serving as possible gave our deviled egg recipe a fresh, bright flavor.
If all of your egg white halves are in perfect shape, discard two. During testing we found it usual for a couple to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. If you have a pastry bag, you can use it to fill the eggs with a large open-star tip or a large plain tip. If not, follow the directions below to improvise with a zipper-lock plastic bag.
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