1 dozen hard-cooked eggs, cut in half, yolks removed
½ teaspoon salt
A few grindings of freshly ground black pepper
1 tablespoon Dijon-style mustard
½ cup mayonnaise
- In a large bowl, mash egg yolks. Add salt, and pepper.
- In small bowl combine Worcestershire sauce, mustard, and mayonnaise. Fold the mixture into the egg yolk mixture and mix well. Adjust seasonings and add more mayonnaise if necessary.
- Fill egg whites with yolk mixture. Serve immediately or cover and refrigerate until serving time. Sprinkle with paprika.
Yield: 24 egg halves