Deviled Eggs

6 hard boiled eggs, peeled
1/4 cup salad dressing, or mayonnaise
1 teaspoon white vinegar, or pickle juice
1 teaspoon mustard
1/2 teaspoon salt
dash Worcestershire sauce
dash fresh ground black pepper
dash paprika, for garnish, (optional)

Slice eggs in half lengthwise.  Place yolks in a bowl, mash with a fork.  Add other ingredients.  Stir until smooth.  Refill egg whites.  To make them look special, use a star tip and frosting bag.  Sprinkle with paprika if desired.

**To hard boil eggs:

Place eggs in bottom of a saucepan and cover with water.  Place on burner of stove and heat until just boiling.  Turn heat off and cover pan with lid.  Set timer for 20 minutes.  Do not lift lid until the timer goes off.  Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains.  Place in fridge for one hour.  After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes.  They should now shell easily.

12  Servings

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