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.