The beloved picnic classic is updated here with generous dashes of Tabasco and Worcestershire sauce. Be sure to give yourself time to boil the eggs in advance, so they can chill for at least an hour.
Recipe information
Yield
makes 12 deviled eggs
Ingredients
Preparation
Step 1
Peel the eggs under cold running water. Gently cut each egg in half lengthwise. Remove the yolks, being careful not to tear the whites. Place the yolks into a small mixing bowl and set aside the whites.
Step 2
Mash the yolks with a fork. Stir in the mustard, mayonnaise, onion, Tabasco, Worcestershire sauce, salt, and cayenne pepper.
Step 3
Using a teaspoon or a pastry bag fitted with the star tip, fill each half egg white with some of the seasoned yolk mixture. Sprinkle lightly with paprika.
Crawfish Deviled Eggs Variation
Step 4
You will need 4 ounces cooked crawfish tails (fresh and frozen are equally fine), 4 tablespoons chopped scallion greens, and 1/2 teaspoon Creole seasoning. Make the deviled egg filling through step 2. Roughly chop half the crawfish tails and stir them into the yolk mixture, along with 2 tablespoons of the chopped scallion greens and the Creole seasoning. Fill the eggs and top each with 1 crawfish tail, a sprinkling of chopped scallions, and a little sprinkle of paprika.
