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deviled eggs

Satan-ed Eggs

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.
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Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/2 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire
  • 1 tsp hot sauce
  • 1 tbsp fresh chopped parsley
  • 1 tbsp nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic salt
  • paprika

Method
 

  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