These creamy deviled eggs can be made with or without mayo using ranch or sour cream. Easy to prep ahead to bring to a potluck party or serve at a special event.
PREP TIME 15 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 24deviled eggs
Ingredients
12hard boiled eggswhites and yolks separated
3tablespoonscreamy basechoose mayonnaise, ranch dressing, or sour cream
1tablespoonDijon mustard
1/2teaspoonWorcestershire Sauce
2 - 3shakes hot sauce
Sprinkle of paprika
Instructions
Peel the hard boiled eggs and slice them in half. Separate the egg whites from the yolks by gently popping out the yolk with your fingers or a spoon. Place the empty egg whites on a baking sheet lined with parchment for assembly.
Add the egg yolks to a mixing bowl. Mash them with a fork. Add the creamy base of your choice, Dijon mustard, hot sauce, and Worcestershire sauce and mix them together until smooth.
For casual deviled eggs, you can simply spoon the egg yolk filling into the open spaces on the reserved egg whites. For a fancier presentation, you may want to add the filling to a piping bag and pipe them in swirls.
Sprinkle the eggs with paprika on the baking sheet and then transfer the finished deviled eggs to a serving platter.
Recipe Notes
Deviled eggs will keep in an airtight container in the fridge for 24 hours. The filling may begin to dry out after that but they will be safe to eat for 2 - 3 days.