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8 hard boiled eggs, peeled
2 tbsp Lea & Perrins® The Original Worcestershire Sauce
1/2 cup mayonnaise
1/2 tbsp Sour cream
1/8 tsp. ground paprika
Cut eggs in half lengthwise. Carefully remove yolks and mash in a medium bowl. Add Worcestershire Sauce, mayonnaise and sour cream, and mix well. Season with salt and pepper to taste if desired. Cover and refrigerate filling mixture for 30 minutes, or until firm. Cover and refrigerate egg whites until ready to use.
Spoon about 1 Tbsp. of filling into each egg white. Sprinkle with paprika and serve. Or cover and refrigerate until ready to serve.
Be sure to shake well before measuring out the Worcestershire Sauce.
Use a pastry bag to pipe filling into egg whites for an attractive presentation.