Recipe by kittycatmom
This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!!
Top Review by lauralie41
We had a rating of 4 to 5 on these deviled eggs from the taste testers. I have to say that I enjoy the mayo based recipes a bit better but for everyone else these eggs were a hit. I made 12 eggs and then tripled the remaining ingredients. If doubling or tripling the recipe do be careful with the salt and worcestershire sauce because the mixture will be on the salty side. I would add the worcestershire sauce and then taste to see how much salt if any is needed. The egg mixture is dense and the texture reminds me of pie crust dough. There is a bit of a tangy flavor that was a nice change of pace and liked not having to worry about them spoiling from the heat. Thank you kitty for sharing this recipe. :) Made and reviewed for KK's Recipe Tag Game.
- 4 eggs, hard-boiled and peeled
- 1 1⁄2 teaspoons vinegar
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄2 teaspoon sugar
- 1 1⁄2 tablespoons butter, melted
- 1⁄4 teaspoon Worcestershire sauce
Directions See How It's Made
- Halve eggs and arrange egg whites on a serving platter.
- In a bowl, mash yolks well with a fork.
- Add remaining ingredients except paprika; mix well.
- Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.