DEVILED EGGS
8 to 10 servings
These stuffed eggs are so popular at picnics and buffets that the name “deviled” seems undeserved. It comes from the fiery seasonings sometimes used; milder variations are below.
6 hard-cooked eggs
2 T. mayonnaise
½ to 1 tsp. prepared mustard
½ tsp. lemon juice
¼ tsp. salt
¼ tsp. Worcestershire sauce
⅛ tsp. pepper
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork, then blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half.
Variations: Add any of the following ingredients to yolk mixture:
Chopped parsley or chives
Deviled ham
Drained tiny shrimp or flaked tuna
Minced onion
Finely minced ham
Sweet pickle relish
Parsley flakes
Finely chopped pitted ripe or green olives, radishes or celery
Grated Parmesan cheese
Shredded Cheddar cheese
Toasted sesame seeds or finely chopped nuts