Recipes Appetizers and Snacks Deviled Eggs Spicy Deviled Egg Recipes Perfect Deviled Eggs 4.3 (86) 67 Reviews 14 Photos These deviled eggs made with Worcestershire sauce and horseradish appeared on the table at every holiday and other gathering when I was growing up. My children will stand in front of the refrigerator and eat one after another — if I don't catch them! You can spice these up with Creole-style or country mustard, a few dashes (or more!) of hot sauce, and a sprig of parsley. They're just pretty! Submitted by Jan Charles Updated on September 13, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 10 mins Cook Time: 5 mins Additional Time: 45 mins Total Time: 1 hr Servings: 16 Yield: 16 deviled eggs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 8 large eggs ⅓ cup mayonnaise 2 tablespoons Worcestershire sauce 2 tablespoons cream-style horseradish sauce 1 drop hot pepper sauce, or to taste salt and pepper to taste 1 teaspoon dried parsley flakes, for garnish 1 teaspoon paprika, for garnish Directions Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain and cool under cold running water in the sink. Peel cool eggs and cut in half lengthwise. Place yolks into a mixing bowl and set whites aside. Mash yolks with a fork until smooth; stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Spoon yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe yolk mixture into egg white halves. Chill for at least 30 minutes before serving. Sprinkle with parsley and paprika to garnish. I Made It Print 166 home cooks made it! Nutrition Facts (per serving) 69 Calories 6g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 69 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 7% Cholesterol 95mg 32% Sodium 99mg 4% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 3g 6% Vitamin C 1mg 1% Calcium 18mg 1% Iron 1mg 3% Potassium 58mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.