I made these for a holiday party, and have been asked to make them over and over again ever since. I've been told they have a good unique flavor to them. Hope you enjoy them as much as my friends and family!
Ingredients
- eggs: 12 piece
- ½ tablespoons Dijon mustard: 1 piece
- ½ tablespoons mayonnaise: 1 piece
- Worcestershire sauce: 0.5 tsp
- hot pepper sauce: 0.5 tsp (to taste)
- pinch salt and black pepper: 1 piece
- ground paprika, for dusting (divided): 0.25 tsp
- black olives, drained and cut in half horizontally: 1 can (6 ounce can)
Metric Conversion
Stages of cooking
-
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.
