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Place eggs in large pot and cover with cool water. Cook over high heat. When water comes to a boil, cover pot and cook for 10 more minutes.
Drain eggs and fill the pot with cold water and let them cool. Set aside.
When cooled, peel the eggs and slice them in half lengthwise. Carefully scoop out yolks into a medium bowl.
Add mayonnaise, mustard, and Worcestershire sauce to egg yolks and combine with a fork. Mix very well. Add salt and pepper to taste.
At this stage, you can either add the yolk mixture to a pastry bag and pipe it into the egg halves, or you can use a spoon and scoop a little of the egg mixture into each egg. Either way will work just fine.
Arrange egg whites on a cake stand or silver tray. Sprinkle with paprika for a pop of color and a nice finishing touch.