Devilled eggs with Worcestershire sauce
6 servings
30 minutes
Deviled eggs with Worcestershire sauce are an exquisite dish that combines Italian culinary traditions with a spicy English twist. Legend has it that such appetizers first appeared in Roman gastronomy, where eggs were filled with various spices. The delicate yolk cream seasoned with apple cider vinegar, mustard, and a dash of Worcestershire sauce gains a rich flavor – simultaneously soft, tangy, and deeply umami. The dish is perfect for festive tables where sophistication and simplicity are valued. It is served chilled to allow all flavor nuances to unfold. These deviled eggs will be an elegant addition to buffet appetizers and a wonderful companion to white wine or sparkling Prosecco.
1
Place the eggs in a pot, cover with water, and put on high heat. When the water boils, remove from heat, cover with a lid, and let sit for 10 minutes.
- Chicken egg: 7 pieces
2
Place the eggs in a bowl of ice water for 5 minutes. Then peel and cut each in half. Use a small spoon to scoop out the yolks and transfer them to a plate, adding mayonnaise, vinegar, mustard, and Worcestershire sauce. Mix everything well with a rubber spatula. Season with salt and pepper.
- Chicken egg: 7 pieces
- Mayonnaise: 3 tablespoons
- Apple cider vinegar: 1.5 teaspoon
- Grainy mustard: 0.8 teaspoon
- Worcestershire sauce: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Place the egg halves on a plate. Transfer the yolk mixture into a bag, cut off the tip. Then squeeze the appropriate amount of mixture onto the whites, cool the dish to room temperature, and serve.