- 1 dozen large eggs
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons yellow mustard
- 3 dashes of Worcestershire sauce
- Sweet paprika or pure ancho chile powder, for garnish
- In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
- Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
- Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
- Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.
The recipe can be prepared through Step 3 and refrigerated. Serve chilled or at room temperature.
Alexis likes to pair a rosé with these deviled eggs; rosé wines have enough substance to balance the eggs' richness, but almost no tannins, which tend to make eggs taste metallic.