Satan-ed Eggs (aka Deviled Eggs)

**Note: This recipe was originally published in 2011 on my cooking blog**

Since I made this recipe up… I can’t call it Deviled Eggs what with there being a million recipes for “Deviled Eggs” out there in cooking land. My recipe was inspired by… My Mom and Aunt Donna. It’s how they told me to make them, and then I added in my own pizzazz.

6 large eggs

1/2 cup Mayo

2 tablespoon Dijon mustard

1 teaspoon Worcestershire

1 tablespoon Nutmeg

1 teaspoon hot sauce

1 tablespoon fresh chopped parsley

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic salt

Paprika

1. In a saucepan, cover the eggs with cool water. Cook eggs on med-high for 15 minutes. Drain eggs and rinse in cool water. Refrigerate for at least 1 hour.

2. Peel the shell from the eggs. Carefully cut the eggs in half and remove the yolk. Place the yolk in a mixing bowl. Smash with a fork/spoon until smooth. 

3. Add the mayo, mustard, Worcestershire, nutmeg, hot sauce, salt, pepper, garlic salt, and parsley. Mix until creamy smooth. 

4. Use a teaspoon to spoon the mixture into the eggs. Sprinkle the tops with paprika. Enjoy!