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Instructions |
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Place the eggs in the bottom of a saucepan and
cover with cold water by at least an inch. Bring
the water to a rolling boil over medium-high heat.
Immediately take the saucepan off the heat, cover
and let the eggs sit for 15-16 minutes. While the
eggs cook, fill a large bowl with ice water.
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Carefully drain most of the hot water out of the
pot (keeping the eggs from rolling out) and slosh
the pan side to side to crack the shells of the
eggs. Scoop the eggs out with a slotted spoon and
place in the ice water bath for 3-4 minutes. Peel
the eggs under a stream of warm running water.
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Slice each peeled egg in half lengthwise. Scoop
out all of the yolks into a small bowl. Discard
the two ugliest egg whites (or let your kids eat
them with a sprinkle of salt like mine love to
do). Mash the egg yolks into small pieces. Stir in
the mayonnaise, mustard, vinegar, Worcestershire
sauce and hot sauce. Add salt and pepper to taste.
Stir or whisk vigorously until the filling is
thick and creamy.
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Fill a quart-size ziploc bag with the filling
(pressing it into one of the corners) and snip the
corner off the bag. Squeeze the filling into the 12
remaining egg whites. Dust with a sprinkle of
paprika and chill until ready to serve.
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Originally Submitted
6/24/2013
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