Growing up, my mom was asked to make these eggs every Easter Sunday by a family who would invite us over for Easter brunch. These eggs are not the standard deviled eggs; in fact, they are quite different. My mom got this recipe from her mother-in-law, who got it from hermother-in-law. The recipe dates to around 1918.
Cut eggs in half, lengthwise. Scoop out yolks. Mash yolks in a small bowl and set aside.
In a small saucepan, heat all ingredients together (except eggs). Remove from heat. Add mashed eggs yolks to the mixture and stir to combine.
Fill egg whites with egg yolk mixture and refrigerate until cool before serving.
I usually make these for Easter, but I have occasionally made them at other times of the year. I only buy eggs when they are on sale for .99 a dozen.
To make this for less, I buy butter from Sam’s Club, where it is under $2 a pound (although it has been around $1.50 a pound at holiday sales at Walmart, so watch for the sales!) I also buy ketchup and salt in bulk from Sam’s Club.
I get my dry mustard and paprika in bulk.
There are often coupons for Worchestershire sauce, and the generic is on sale often.