Spicy Deviled Eggs


  • 12eggs
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons mayonnaise
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot pepper sauce, or to taste
  • 1 pinch salt and black pepper
  • ¼ teaspoon ground paprika, for dusting (divided)
  • 1 (6 ounce) can black olives, drained and cut in half horizontally
  • Directions

  • Step 1

    Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes.Remove eggs from hot water and let cool. Peel the eggs.


  • Step 2

    Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.

  • Step 3

    Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

  • Cook's Note:

    You can decorate these for Halloween by putting a black olive “eyeball” in the center of each. A sprinkle of paprika adds a nice bloodshot look. They’re fun and delicious.

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