Nothing is more heavenly than Deviled Eggs. (See what I did there? I know. I'm not the first.)
The original recipe also had a 1/2 teaspoon of celery seed but at the last moment I realized that I didn't have it in my pantry. PANIC! But only for a second. It's still delish without it.
If I had the time, I would have also added chopped bacon on top -- like how it's served at Pasadena's La Grande Orange Cafe. YUM!
- 14 hard boiled eggs, peeled and chilled
- 1/2 cup mayonnaise
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 drops of hot sauce
- 2 green onions, finely chopped
- 2 Tablespoons pickle relish, well-drained
- Paprika (optional)
Cut eggs lengthwise. Remove yolks and reserve whites.
Mash yolks in mixer bowl then add mayo, Worcestershire sauce, mustard, salt, pepper, and hot sauce. Mix on medium speed until smooth.
Stir in onion and relish.
Spoon or pipe mixture into egg whites.
If desired, sprinkle with paprika.