Ingredients
-12 large eggs
-½ cup mayonnaise
-1 teaspoons Dijon mustard
-1 teaspoons yellow mustard
-2 dashes of Worcestershire sauce
-Pure ancho chile powder (for garnish)
Directions:
In a medium/large pan boil the 12 eggs. Cover and remove from heat and let stand 10-15 minutes. Drain eggs and lightly crack the shells. Fill pan with ice cold water and shake pan gently to loosen eggshells. Let eggs cool. Drain pan and begin to peel your eggs. Cut eggs in half and carefully transfer the yolk to a bowl. Add mustards, mayo, Worcestershire sauce and mix until creamy. Season as preferred. Use a teaspoon to fill eggs with the mixture. Arrange your eggs and garnish. Serve & enjoy!