Servings: Makes 24
- 12 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon minced sweet pickle
- Dash of Worcestershire sauce
- Salt and freshly ground black pepper
- Hot red pepper sauce
- 2 tablespoons chopped fresh parsley , for garnish
- Paprika , for garnish
Place the eggs in a large saucepan just large enough to hold them in a single layer. Add enough cold water to cover by one inch. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool completely.
Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce.
Transfer the yolk mixture to a pastry bag with a half-inch wide opening. (If you wish, fit the bag with a half-inch star tip before filling.) Squeeze the yolk mixture into the hollows in the whites, and place on a serving platter. Sprinkle the filling with the parsley, and then the paprika. Cover with plastic wrap and refrigerate until chilled, at least one hour and up to eight hours. Serve chilled.