Easy Deviled Eggs (Recipe may be halved or divided as necessary)
-2 dozen hard-boiled eggs
-1 stick butter
-1/2 cup mustard, give or take
-1 teaspoon salt
-1 tablespoon Worcestershire sauce, give or take
-1/2 teaspoon paprika, plus extra for topping
-1/2 tablespoon chives for topping (optional)
Peel eggs and slice in half lengthwise. Remove solid yolks and place them in a large bowl.
With a fork, mash the yolks into small, crumbling pieces. Slice softened butter into small pieces and blend with egg yolks.
Add about ½ cup of mustard, but don’t depend too heavily on the exact measurement. Just squirt and mix until mixture is mostly creamy.
Salt to taste and stir in about a tablespoon of Worcestershire sauce (again, don’t worry about getting out your measuring spoons; just eyeball it.)
Mix in about half a tablespoon of paprika. Don’t stump your toe on it because you’re going to be using more for the topping.
Spoon the mixture either straight into the egg white halves or cut the tip out of a plastic freezer bag and drop a medium-to-large frosting decorating tip in the bottom. (A Wilton #106 tip makes a lovely design.) Squeeze yolk mixture into egg white halves.
Sprinkle additional paprika and chives over the tops of eggs. Serve immediately or refrigerate in a covered container.