Hey yall!!! It is summer and that means lots of cookouts and BBQs and I don’t know about you but where I come from every get together must have deviled eggs. We love em!! There are never any leftovers as no one can resist popping one in their mouth every time they walk by. Although if you do have leftovers just mash them up and you can have a killer egg salad sandwich for lunch the next day!
Now in all my years our family has only made deviled eggs one way, mayo, mustard, Worcestershire, bacon, maybe a little relish every now and then, but only in half, the other half still plain. These are the eggs I grew up eating and eventually started making on my own.
12 large eggs
1/4 cup mayonnaise
3/4 cup freshly grated cheddar cheese
1 1/2 tablespoons pimentos
2 teapoons mustard
Splash of Worcestershire sauce
Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain. Gentle bounce the pot to let the crack a little.
Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks.
Mash yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve and enjoy!