My deviled egg platter holds 24 halves, but I always make a couple extra in case any eggs break, or for snacks for myself!
15 eggs
1/3 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons grated onion
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon pepper
1 teaspoon salt
Paprika, to serve
Bring a large pot of water to a boil and carefully drop eggs in with Old Country Kitchenware Slotted Scoop. Lower to a simmer and cook for 12 minutes. Prepare a large bowl of ice water. Carefully transfer eggs into ice water and let sit for 5 minutes. Pour almost all the the water off, and place a lid on the bowl. Shake side to side and up and down. The shells should peel off easily, I use a spoon to slip under the membrane and pull it off. Rinse any shell fragments. Slice eggs in half and pop yolks into a bowl. Mash yolks with the Old Country Kitchenware Mixing Fork. then mix in remaining ingredients except paprika. Using a small ice cream scoop, fill the egg whites. Dust with paprika and arrange on a serving plate.
