Ultimate Tangy Deviled Eggs

1. 1

   Arrange the eggs in a single layer in a saucepan and cover them with water by 1 inch. Cover the saucepan and bring it to a boil. Take it off the heat and let the eggs sit in the hot water for 15 minutes. Drain, then cool them under cold running water in the sink.

2. 2

   Peel the cooled eggs and slice them in half lengthwise. Transfer the yolks to a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth, then stir in the mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag and snip a corner to make a 1/2-inch opening. Pipe the yolk mixture into the egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish.

• Calories 68.05 kcal Low Source
• Protein 3.01 g Low Source
• Carbs 0.89 g Moderate
• Total Fat 5.76 g Moderate
• Saturated Fat 1.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 89.25 mg High
• Sodium 116.88 mg Moderate
• Fiber 0.11 g Low Source
• Sugar 0.2 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 12.78 mg Low Source
• Iron 0.52 mg Low Source
• Potassium 21.76 mg Low Source
• Vitamin A 45.65 mcg_rae Low Source
• Vitamin C 0.42 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Soy 🌱