Categories: Appetizers, Deviled Eggs, Rachael Ray
Ingredients
- 12 eggs
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- 3 tablespoons mayonnaise
- 2 teaspoons anchovy paste (I used mashed anchovies)
- 1/2 small white onion (diced, or 1/3 cup)
- 1/4 cup parmesan cheese (grated)
- 1 teaspoon lemon juice
- salt (to taste)
- black pepper (to taste)
Directions
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Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
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Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
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Slice eggs in half and remove yolks.
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Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
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Scoop mixture into egg halves.