Adapted from Mel's
Yield: 12 +/- deviled eggs
- 7 large eggs (boiled 10 minutes)
- 3 TB mayonnaise, light or regular (just use good quality mayo)
- 1 tsp yellow prepared mustard (whatever squirt kind you have works)
- 1 1/2 tsp red wine vinegar (or standard vinegar if you don't have red)
- Dash of Worcestershire sauce
- Dash of hot sauce (like Tapatio brand) or cajun seasoning
- *optional: squirt of ranch, to taste
- Salt and pepper to taste
- Paprika for sprinkling
- Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard up to two of the ugliest egg whites. Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
- Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the egg white halves. Dust with a sprinkle of paprika and chill until ready to serve.
- *You can also add:
- -a dash of Ranch dressing
- -bacon crumbles on top (though they don't refrigerate well after)
