Ingredients
Scale
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- ½ tsp Worcestershire sauce
- ¼ tsp celery seed, ground
- ¼ tsp smoked paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes.
- Drain and transfer eggs to an ice-water bath to cool completely.
- Peel eggs under cool running water. Cut each egg in half lengthwise; gently scoop out yolks into a bowl.
- Mash yolks with a fork. Add mayonnaise, mustard, Worcestershire sauce, celery seed, paprika, salt, and pepper. Mix until smooth and creamy.
- Pipe or spoon yolk mixture evenly into egg white halves.
- Sprinkle lightly with smoked paprika and top with chopped parsley.
- Chill until ready to serve (up to 2 hours).
Notes
- For extra richness, add 1 tbsp freshly grated horseradish or a dash of hot sauce.
- Use a star tip for a fancy piped design.
- Make ahead: Prepare filling 1 day in advance; assemble eggs the day of serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Boiling, Mixing, Stuffing
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 2 halves
- Calories: 110 Kcal
- Sugar: 0.5g
- Sodium: 145mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
