Cousin Judy’s Deviled Eggs

My cousin Judy Ross makes these Smooth, tart deviled eggs, which fit in nicely at a family reunion or while watching a NASCAR race. This recipe is from my book Deviled Eggs: 50 Recipes from Simple to Sassy (The Harvard Common Press, 2004).

 

MAKES 12 DEVILED EGGS

 

6	hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2	tablespoons mayonnaise
2	teaspoons yellow mustard
2	teaspoons Worcestershire sauce
¾	teaspoon Old Bay seasoning
1	teaspoon distilled white or cider vinegar
¼	teaspoon freshly ground black pepper
	Salt to taste
	Paprika for garnish

1. In a medium-size bowl, combine the thoroughly mashed egg yolks with the mayonnaise and mustard. Stir in the Worcestershire sauce, Old Bay, vinegar, and pepper. Because of the Worcestershire and Old Bay, the filling is pretty salty already, but taste and add more salt if you wish.
2. Fill the egg whites evenly with the mixture and garnish each egg half with a sprinkle of paprika. Serve cold.

EXTRA POINTS To avoid last-minute preparations, these deviled eggs can be made the day before the game or race. In fact, they taste better if the flavors have had time to combine. Cover with plastic wrap and refrigerate. If you don’t have a deviled-egg plate, just cover a regular plate or sturdy paper plate with curly parsley and nestle the egg halves in it for a great, no-slip presentation.