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Devilled Eggs
6 eggs
Kosher salt
1/4 cup mayonnaise
3 green onions, whites and greens sliced thin
2 teaspoons prepared horseradish
1 teapsoon dry mustard
1/2 teaspoon sweet paprika
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped flat-leaf parsley
We love it when an old favorite comes in Vogue again, like devilled eggs, which have become popular again. With so many tasty combinations to choose from, we still find ourselves returning to this slightly spicy version. And any leftover—fat chance of that happening—can be mashed between two slices of toasted bread for a finger-licking good sandwich.
Place the eggs in small saucepan large enough to fit the eggs in a single layer. Add a heaping pinch of salt and cover with water by an extra inch. Bring the water to a boil over medium-high heat. Once the eggs begin to boil, cook for 10 minutes for large eggs, 1 minute longer for extra large eggs. (I always err on the under cooking.)
Immediately remove from the heat and carefully pour out as much hot water as possible. Set the pan in the sink and fill with cold water. Let sit a minute, then pour out the water and refill with cold water. Repeat this until the eggs can sit for a few minutes without warming the water. (At this point you can let them sit overnight if you keep them in the water.)
Gently, break the shells and peel the eggs. Cut in half and set the whites aside.
Put the yolks in a bowl. Add the mayonnaise, green onions, horseradish, dry mustard, paprika and Worcestershire. Mash with a fork until creamy. Season to taste with salt. Fill each egg white with a tablespoon of the yolk mixture. Arrange on a plate. Sprinkle with the parsley and serve or cover with plastic and refrigerate until you are ready to serve.
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