12 large eggs
3 tablespoons mayonnaise
2 tablespoons mustard
1 tablespoon minced sweet pickle
1 dash Worcestershire sauce
salt & fresh ground pepper
1 dashlemon juice
1 dash horseradish sauce
1 -2 dashTabasco sauce
2 tablespoons chopped parsley
2 tablespoons paprika (garnish)
Directions:
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Hard boil eggs.
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Cut each in half lengthwise.
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Remove yolks and place in bowl with all other ingredients; mix well.
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Spoon into egg whites and sprinkle with parsley & paprika.
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Cover and refrigerate at least one hour or more.
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Serve chilled.