• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
2. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.

Another version of Deviled Eggs

• 6 eggs
• 1/4 tsp prepared mustard
• 1/8 tsp dill
• 3 tbsp mayonnaise
• 1/8 tsp white pepper
• 1/8 tsp paprika
• 1/8 tsp salt
• 1-2 tsp milk

1. Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
2. Remove from heat and place in ice water. Let cool down to room temperature.
3. Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
4. Mash egg yolks with a fork and add all ingredients except for paprika.
5. If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
6. Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
7. Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.