- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives for garnish (optional)
Boil the Eggs:
Place the eggs in a single layer in a saucepan and cover them with water.
Bring the water to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
Once cooked, transfer the eggs to an ice bath to cool quickly.
Peel the Eggs:
Gently tap each boiled egg on a hard surface to crack the shell.
Peel the eggs under cool running water to make the process easier.
Carefully remove the shells and pat the eggs dry with a paper towel.
Cut and Prepare:
Slice each egg in half lengthwise.
Scoop out the egg yolks and place them in a bowl.
Arrange the egg white halves on a serving platter.
Make the Filling:
Mash the egg yolks with a fork until smooth.
Add mayonnaise, Dijon mustard, white vinegar, Worcestershire sauce, salt, and pepper.
Mix the ingredients until well combined, creating a creamy and flavorful filling.
Fill the Egg Whites:
Using a spoon or a piping bag, fill each egg white half with the prepared yolk mixture.
Ensure the filling is heaped for an attractive presentation.
Sprinkle paprika over the deviled eggs for a classic touch.
Optionally, garnish with fresh chives for added flavor and visual appeal.
Chill and Serve:
Refrigerate the deviled eggs for at least 30 minutes before serving.
Arrange them on a festive platter and enjoy these party-pleasing treats with friends and family!
These old-fashioned deviled eggs are sure to be a hit at any gathering, combining classic flavors with a timeless presentation.