Bertman Deviled Eggs


  • 10 large eggs

  • 3 tablespoons mayonnaise

  • 2 tablespoons each: Bertman Original Ball Park Mustard, chopped chives

  • 1 tablespoon sour cream

  • 1 teaspoon Worcestershire sauce

  • ¾ teaspoon salt

  • ¾ teaspoon hot pepper sauce


  1. Place eggs in large saucepan with cool water to cover. Cover pan; heat to boil over high heat. Remove from heat; let eggs sit in water 8 minutes.
  1. Cool eggs under cold running water; peel. Slice in half lengthwise. Put yolks in medium bowl.
  1. Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth. Cover bowl; refrigerate 30 minutes
  1. Spoon or pipe mixture through pastry bag into egg white halves. Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white. Serve at room temperature or chilled.