Shoptalk by Sturbridge Yankee Workshop

This version of deviled eggs adds a little extra flavor to your spread of appetizers or hors d’oeuvres, whether you’re hosting Easter brunch, a holiday party or a potluck (adjust the recipe to fit your serving needs).

What you’ll need:

• 12 hard boiled eggs, peeled and cooled
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1 pinch salt and black pepper
• ground paprika for dusting

Directions:

1. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika.
3. Refrigerate until chilled, at least 30 minutes, and serve cold.