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

1. 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.

2. Run cold water in pot until eggs can be handled by hand. Remove shells and discard.

3. Slice eggs in half and remove yolks.

4. Place yolks and remaining ingredients into mixing bowl and mix thoroughly.

5. Scoop mixture into egg halves.

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