Your folders
Your folders

Export 6 ingredients for grocery delivery
Step 1
In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
Step 2
Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
Step 3
Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
Step 4
Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.
Your folders

559 viewsfoodnetwork.com
4.2
(243)
15 minutes
Your folders

295 viewspassthesushi.com
4.5
(14)
2 minutes
Your folders
207 viewscountryliving.com
5.0
(1)
Your folders

176 viewsskinnytaste.com
4.8
(9)
15 minutes
Your folders

144 viewsthefedupfoodie.com
13 minutes
Your folders
152 viewsthekitchn.com
5.0
(2)
Your folders

240 viewscooking.nytimes.com
5.0
(1.8k)
Your folders

319 viewsaddapinch.com
5.0
(3)
20 minutes
Your folders

329 viewscopykat.com
5.0
(1)
10 minutes
Your folders

322 viewsstylishcravings.com
10 minutes
Your folders

434 viewsmycountrytable.com
15 minutes
Your folders
286 viewsfoodnetwork.co.uk
15
Your folders

627 viewsbettycrocker.com
4.0
(157)
Your folders

264 viewsbellyfull.net
5.0
(6)
12 minutes
Your folders

170 viewsamodernhomestead.com
5.0
(1)
25 minutes
Your folders

168 viewssipandfeast.com
5.0
(1)
15 minutes
Your folders
54 viewssipandfeast.com
Your folders

275 viewsspendwithpennies.com
4.9
(29)
10 minutes
Your folders

644 viewsallrecipes.com
4.6
(299)