You are here: Home » Recipes » Basic Deviled Eggs Basic Deviled Eggs Recipe by Relish ContributorKitchen Tested Yield 24 servings Garnish these eggs with a sprig of parsley or dill, capers, paprika or black or green olive slices. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 12 eggs in shells Water1 teaspoon cider or white vinegar Salt1/4 cup low-fat or light mayonnaise1 teaspoon Dijon mustard1 teaspoon Worcestershire sauce1/2 teaspoon sweet paprika1 dash hot sauce Instructions Place eggs in a saucepan large enough to hold them all in a single layer. Cover with cool water by 2 inches. Add a good pinch salt and vinegar, which help the eggs coagulate if there is a crack in the shell. Bring water to a gentle boil, turn off the heat and allow eggs to stand in the hot water 10 minutes. Drain, immediately rinse eggs in ice water and place the eggs in a bowl with cold water. When the eggs are chilled through, peel them. Cut the eggs in half lengthwise. Place the yolks in a medium mixing bowl. Mash the yolks with the mayonnaise, mustard, Worcestershire, 1/2 teaspoon salt, paprika and hot sauce until smooth. Place the yolk mixture into a piping bag and squeeze into the egg white halves. You can also use a teaspoon to place the yolk mixture in the egg white halves.