Ingredients
16
16 servings
- •8 eggs
- •0.33333334326744 cup mayonnaise
- •2 tablespoons Worcestershire sauce
- •2 tablespoons cream-style horseradish sauce
- •1 drop hot pepper sauce, or to taste
- •salt and pepper to taste
- •1 teaspoon dried parsley flakes, for garnish
- •1 teaspoon paprika, for garnish
Instructions
- Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink.
- Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.
Nutritional Facts
Per 16 servings
- Calories: 69
- Carbohydrate: 1g
- Fat: 6g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
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