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Deviled Eggs
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Deviled Eggs

Course Appetizer
Cuisine American
Servings 10

Ingredients

Herb Filling

  • 10 each hard boiled egg cooled and shelled
  • 4 TBL mayonnaise can also use sour cream
  • 1 TBL Dijon mustard to taste
  • 1 tsp vinegar
  • 1 tsp basil dried
  • 1 tsp tarragon dried
  • 1 tsp onion powder
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ tsp worcestershire sauce
  • ¼ tsp black pepper ground

Instructions

  • BOILING EGGS: Place the eggs in a pot of cool water. Place on stove burner and bring to an easy boil. Turn the burner off, leave on the burner, cover, and wait 15 minutes. Fill a bowl with ice water and place the eggs in it to cool.
  • Peel the hard boiled eggs.
    Slice the eggs lengthwise and carefully remove the yolks, leaving the whites intact. Place the yolks in a bowl, mash, and add ingredients for the filling. Mix well. Spoon the filling into the whites, mounding it slightly to resemble a whole egg. Keep the eggs refrigerated until serving time. Lightly sprinkle the eggs with paprika as decoration.