It’s funny to me that this great American classic and personal favorite was so hard for me to figure out! Took me years to get this just right. In that process, I learned the key is to measure! Generally, cooks don’t have to measure; bakers do. Well, this recipe is an exception. Any time I’ve made deviled eggs by eye-balling, I’ve screwed them up. But as written below, and measured, this recipe makes my family very happy 🙂
- 1 dozen hardboiled eggs
- 5 1/2 T mayonnaise
- 2 t vinegar
- 3 t yellow mustard
- 2 t dijon mustard
- 1/2 t horseradish
- 1/2 t onion powder
- dash pepper
- 4 sprinkles Worcestershire sauce
- salt to taste just a small pinch!
- 5 strips bacon cooked (optional, but they are better with the bacon :D)
- Halve the eggs and put the yolks in a mixing bowl with the next 9 ingredients (up to and including salt). Whip up until smooth. I put the yolk mixture in a ziploc, snip the corner, and pipe the filling into the egg whites. Sprinkle the filled eggs with paprika. If including bacon, top each with a chunck so that it sticks straight up out of the yolk (I don't mix bacon pieces into the yolk mixture because then they don't stay crispy).