Classic Deviled Eggs

1. 1

   In a medium saucepan, cover the eggs with cold water and bring to a rolling boil.

2. 2

   Cover, remove from the heat and let stand for 12 minutes.

3. 3

   Immediately drain the eggs and gently shake the pan to lightly crack the shells.

4. 4

   Fill the pan with cold water and shake lightly to loosen the eggshells.

5. 5

   Let stand until the eggs are cool.

6. 6

   Drain and peel the eggs; pat dry.

7. 7

   Cut the eggs in half lengthwise.

8. 8

   Carefully transfer the yolks to a mini processor.

9. 9

   Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.

10. 10

    Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture.

11. 11

    Arrange the eggs on a platter, garnish with paprika and serve.

No additional tips available.