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Best Ever Deviled Eggs 

  • 8 hard-cooked eggs, cooled and peeled

  • Freshly grated zest of 1 lemon

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • teaspoon salt

  • Freshly ground pepper

  • cup mayo

  • Paprika 

Cut eggs in half, separating yolk and whites. Place yolks in a bowl and mash with fork until smooth. Wipe whites if necessary to dry them, then set aside on a serving plate. Grate lemon zest, set aside to use as a garnish, then juice lemon.

Add lemon juice, mustard, Worcestershire, salt and pepper and mayo to yolks. Combine until smooth. Spoon into whites (or place in a resalable plastic bag, clip off one corner and use to pipe into whites.) Sprinkle each egg with paprika, and then sprinkle with a little lemon zest. Chill until ready to serve.

Yield: 16 eggs

Egg lover? Check out these great egg product: Egg Accessories

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