Perfectly Smooth Deviled Eggs

1. Prep Work

Ready your steamer setup by bringing 1 inch of water to a boil in a medium saucepan over high heat. Reduce heat to medium once boiling.

2. Steam Eggs

Place the eggs in a steamer basket and transfer to the saucepan. Cover with the lid slightly ajar and steam for 13 minutes.

3. Ice Bath

As eggs finish cooking, prepare an ice bath with ice cubes and cold water in a medium bowl. Transfer eggs to the ice bath using tongs, and let them cool for 15 minutes.

4. Peel and Halve

Once cooled, peel the eggs and slice each one in half lengthwise. Carefully remove yolks and set egg whites on a serving platter, discarding the two least presentable halves.

5. Mash Yolks

In a small bowl, mash the egg yolks with a fork until there are no large lumps.

6. Mix Filling

To the yolks, add mustard, mayonnaise, vinegar, Worcestershire sauce, and salt and pepper to taste. Use a rubber spatula to blend, mashing against the bowl's side until the mixture is smooth.

7. Pipe Filling

Fit a pastry bag with a large open-star tip. Fill with the yolk mixture, and pipe it generously into the egg white halves.

8. Serve

Allow the deviled eggs to reach room temperature for optimal flavor and serve.