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Classic Stuffed Deviled Eggs

15 large eggs
3 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Paprika Garnish: fresh herb sprigs

Place eggs in large saucepan. Add enough water to measure at least 1 inch above eggs. Cover and quickly bring to a boil. Remove from heat. Let stand, covered, in hot water 20 minutes. Drain. Immediately run cold water over eggs or place them in ice water until completely cooled. Slice eggs and remove yellow. Mix yolks with the rest of the ingredients. Place stuffing into zip lock plastic bag. Cut off one corner of bag and pipe stuffing into egg whites. Yield: 2 dozen eggs.