Ingredients :
- 12 eggs
- 1/3 cup mayonnaise
- 1 teaspoon dried mustard
- 1 teaspoon Worcestershire sauce
- fresh dill for garnish, optional
- paprika for garnish, optional
Directions :
- Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
- Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
- Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
- Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.
