Absolutely Perfect Deviled Eggs Recipes

Steps:

• Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside.
• Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth. Transfer to a large zip-top bag.
• Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Steps:

• Place eggs in large saucepan, and fill with water until eggs are covered.
• Heat up burner to medium heat, then place saucepan with eggs on burner.
• Cook covered for exactly 20 minutes.
• Let eggs cool a bit (it is easier to remove egg shells, if they are still a little warm), then peel off shells.
• Slice eggs in half and then scoop yolks out and place in mixing bowl, being very careful that the white egg halves remain intact.
• Add all other ingredients to egg yolks and mix well.
• Fill the white egg halves with mixture.
• Sprinkle with additional paprika and chill.