Ingredients
Scale
- 7 large eggs
- 3/4 tsp spicy brown mustard
- 3 Tb mayonnaise (not Miracle Whip!)
- 1 1/2 tsp red wine vinegar
- 1/4 tsp worcestershire sauce
- salt and pepper
Instructions
- Place eggs in a medium saucepan, cover with 1 inch of water and bring to a boil over high heat. Remove the pan from the heat and cover. Let stand for 10 minutes the transfer eggs to an ice water bath for 5 minutes to cool.
- Peel eggs and slice each in half lengthwise. Remove the yolks to a small bowl. Mash the yolks with a fork until large lumps are gone. Add the remaining ingredients and mash with a rubber spatula against the side of the bowl until smooth.
- Fit a pastry bag with a large open star tip, or use a ziplock bag with a small piece snipped from the corner. Fill the bag with the egg mixture and pipe it into the egg white halves.
Nutrition
- Serving Size: 1 whole egg
- Calories: 111
- Sugar: 0g
- Sodium: 158mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 187mg