Texas Deviled Eggs

1. 1

   Cook eggs in simmering water for 20 minutes, cool under running water.

2. 2

   Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.

3. 3

   put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.

4. 4

   refrigerate filling and eggs whites seperately. Fill egg whites just before service.

5. 5

   sprinkle eggs with paprika before service.

No additional tips available.