Katie’s Not Home Deviled Eggs

Stolen From: foodnetwork.com and about.com Makes 12 Deviled Eggs (halves) Section: Sides 2009

Ingredients

6 Hard-cooked large eggs, peeled (try to use older eggs, not fresh)

3Tb Mayonnaise

1/8 tsp Worcestershire sauce

2 Tbs Minced Celery

2 tsp Chopped fresh flat-leaf parsley

1/8 tsp teaspoon salt

1 dash Hot sauce

Dusting of Paprika

Directions

Make Hard-Cooked Eggs, as follows:

Pierce the large end of the eggs with a needle Place eggs in single layer in saucepan. Cover with at least one inch of cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand. Let stand in hot water 15 to 17 minutes. Drain off hot water. Immediately cover with cold water and add a few ice cubes. Let stand in cold water until completely cooled.

Make the Deviled Eggs, as follows:

Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce. Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.