Classic Deviled Eggs, straight from our kitchen and ideal for parties of any size. We add an extra pop of umami with a dash of Worcestershire sauce that deepens the taste of these flavor bombs.
Cut hard-boiled eggs in half lengthwise, toss yolks into a bowl and arrange whites on a serving platter.
Add the 2-inch chunk of celery, and shallot to a food processor. Pulse twice to get a coarse chop.
Toss in the egg yolks, mustard, Worcestershire sauce, mayo, horseradish, smoked paprika, hot sauce, vinegar, and pickle relish.
Pulse the food processor until the yolks become silky and airy.
Taste. Season with Kosher sea salt and fresh cracked black pepper.
Taste again, season until you are happy with the flavor.
Fill a piping or quart size Ziploc bag with the yolk mixture. If you’re using a Ziploc, snip a small corner of the plastic to allow piping.
Pipe in all the yolk mixture into the hollowed out egg whites. Top with sliced green olives and a sprinkle of smoked paprika. Or with any combination of toppings you desire.
Wrap tightly with plastic wrap and chill overnight or for at least 2 hours.