Classic Party Recipe: Deviled Eggs

One classic party platter is a perennial favorite: deviled eggs. Getting the eggs just right can be difficult, though. The center should be perfectly creamy and hold stiff peaks. Above all, these eggs should be simple to make. No steps should be more complicated than assembly. If you want to make this look extra fancy, load the prepared yolks into a pastry back to quickly pipe out into the hollowed egg whites. Keep reading below for our favorite deviled eggs recipe...

Deviled Eggs

(make 24 servings)

Ingredients

• 1 dozen large eggs (cold)
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 1/2 teaspoons apple cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced shallot
• salt and pepper
• paprika to taste

Directions

1. Place eggs in a medium saucepan and cover with 1 inch of water. Bring to a boil over high heat. Remove the pan from heat, cover, and let stand 10 minutes.
2. Meanwhile, fill a medium bowl with 1 quart cold water and about 14 ice cubes. Transfer the cooked eggs to the ice water with a slotted spoon and let sit for 5 minutes.
3. Peel the eggs and slice each in half lengthwise with a paring knife. Remove the yolks to a small bowl, then arrange the whites on a platter.
4. Using a fork, mash up the yolks and add the mustard, mayonnaise, vinegar, Worcestershire sauce, shallot, and just a sprinkling of salt and pepper. Spoon the yolk mixture into the egg white halves, or add the yolk into a pasty bag with a nozzle, and twist the top of the bag to pipe the yolk mixture into the egg white halves.
5. Serve at room temperature with a dusting of paprika on top for garnish.
6. Enjoy!