Deviled Eggs




Total Time: 43 mins

Prep Time: 25 mins

Cook Time: 18 mins

Yield: 6 servings

Dish Size: Egg Tray




  • 6 large eggs
  • ¼-⅓ cup mayonnaise
  • 1 tsp vinegar
  • 1 tsp dry mustard
  • ½ tsp Worcestershire sauce
  • salt & pepper
  • parsley sprigs, for garnish
  • paprika, for garnish




  1. Place eggs in a saucepan. Cover with enough water to cover eggs 1½ inches.
  2. Heat on high until water begins to boil. Reduce heat to low, cover, and cook for 15-18 minutes.
  3. Remove from heat and run under cold water for several minutes. Crack shells and leave in cold water for 5-10 minutes, peeling carefully under cool running water. Pat dry.
  4. Slice eggs in half and remove the yolks to a small bowl. Arrange the whites on a temp-tations® egg tray.
  5. Mash yolks, then add remaining ingredients except parsley and paprika. Mix well.
  6. Evenly disperse mix into the whites. You can spoon the mix or fill a plastic bag and cut a corner out. A pastry bag with a star tip can be used for a fancier result.
  7. Sprinkle with paprika, decorate with parsley, and serve.