Rhonda’s Deviled Eggs

Name: Rhonda’s Deviled Eggs
Yield: 16 eggs / 32 halves
Cuisine: American
Ingredients: 16 Eggs; 0.5 cup (add more as needed) Avocado mayo; 1.5–2 tbsp Spicy mustard; 1 tbsp Champagne vinegar; 1 tsp Worcestershire sauce; 1–2 tsp (start with 1 tsp, taste and adjust) Brown sugar; 0.5 tsp Salt; 0.25 tsp Black pepper; as needed for topping Paprika

Kendall Sampson @kendallsampson

⭐️⭐️⭐️

Kendall Sampson @kendallsampson

⭐️⭐️⭐️

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Ingredients

16 eggs / 32 halves

16Eggs
0.5 cup(add more as needed) Avocado mayo
1.5–2 tbsp Spicy mustard
1 tbspChampagne vinegar
1 tspWorcestershire sauce
1–2 tsp (start with 1 tsp, taste and adjust) Brown sugar
0.5 tspSalt
0.25 tspBlack pepper
as neededfor topping Paprika

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Steps

1

Cut eggs in half, remove yolks.
2

Place yolks in a bowl and mash lightly.
3

Add mayo, mustard, vinegar, Worcestershire, brown sugar, salt, and pepper.
4

Use a hand blender to blend the mixture until very smooth.
5

Taste and adjust: add mayo for creaminess, vinegar for tang, brown sugar for balance, mustard or salt for flavor.
6

Transfer filling to a ziplock bag, cut off the tip, and pipe into egg whites.
7

Dust with paprika.