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Deviled Eggs

Source of Recipe

Cook's Illustrated


List of Ingredients

7 large eggs
3/4 tsp. whole-grain mustard
3 T. mayonnaise
1-1/2 tsp. cider vinegar
1/4 tsp. Worcestershire Sauce
Salt & ground black pepper




Recipe

Place eggs in a medium pan, cover with 1" of water & bring to a boil over high heat. remove the pan from the heat, cover & let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart of cold water & 14 ice cubes (1 tray). Transfer the eggs to the ice water with a slotted spoon; let sit 5 minutes.

Peel the eggs & slice each in half lenghtwise with a paring knife. Remove the yolks to a small bowl. Arrange the whites oon a serving platter, discarding the two worst-looking halves. Mash the yolks with a fork until no large lumps remain (or force thru sieve). Add the mustard, mayo, vinegar, Worcestershire, salt & pepper totaste; mix with a rubber spatula, mashing the mixture against the side of a bowl until smooth.

Fit a pastry bag with a large open-star tip. Pipe the filling into the egg white halves, mounding the filling about 1/2 inch above the flat surface of the whites. Serve immediately.