Ingredients
Scale
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon bourbon or rye whiskey (old-fashioned style)
- 1 teaspoon yellow mustard
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon smoked paprika, plus extra for garnish
- Pinch of salt
- 1/2 teaspoon finely grated orange zest
- 1 tablespoon candied orange peel, finely chopped (optional)
- 2 black olives, pitted and sliced
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 sit for 10 minutes.
- Drain and transfer eggs to an ice-water bath; cool completely (10 minutes).剥壳 (peel) and halve lengthwise. Gently scoop yolks into a bowl, keeping whites neatly arranged on a platter.
- In a small bowl, mash yolks with a fork. Add mayonnaise, whiskey, mustard, Worcestershire, smoked paprika, and salt. Mix until completely smooth. Fold in orange zest and candied peel if using. <li id="instruction-step-4" Spoon or pipe yolk mixture back into egg white halves. Chill 15 minutes.
- Just before serving, garnish with a pinch of smoked paprika, a slice of olive, and a sprinkle of candied orange peel.
Notes
- For stronger whiskey flavor, infuse the mayo: warm 1 tbsp bourbon with 2 tbsp mayo, cool, then combine with remaining ingredients.
- Make ahead: prep filling up to 1 day in advance; assemble no more than 1 hour before serving to prevent sogginess.
- Non-alcoholic option: substitute bourbon with strong brewed dark roast coffee or mix 1 tsp vanilla + 1/2 tsp molasses to mimic whiskey depth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Boiling, mixing, chilling
- Cuisine: American
- Diet: Contains eggs; gluten-free
Nutrition
- Serving Size: 2 halves
- Calories: 85 Kcal
- Sugar: 1g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
