Suzanne'S Stuffed (Deviled) Eggs

1. 1

   Shell and slice eggs in half lengthwise.

2. 2

   Remove the yolk and mash all yolks together with the mayonnaise, mustards, Worcestershire sauce and salt and pepper to taste until smoothly blended and creamy.

3. 3

   Use a pastry tube to pipe the creamy yolk mixture into the whites.

4. 4

   Sprinkle paprika and parsley on top, if desired.

5. 5

   Garnishes such as a slice of olive or pickle can make stuffed eggs particularly lovely.

No additional tips available.