- 12 eggs
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce, or to taste
- 1 pinch salt and black pepper
- 1/4 teaspoon ground paprika, for dusting (divided)
- 1 (6 ounce) can black olives, drained and cut in half horizontally
- 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.
- 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.
- 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.
03/17/2017
recipepes.com
spicy deviled eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
