Deviled Eggs

  • 6 hard cooked eggs
  • 1 teapsoon Worcestershire sauce
  • 3/4 teaspoon salad mustard
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice or vinegar
  • 1/8 teaspoon ground pepper
  • 3 tablespoons mayonnaise or salad dressing
  1. Cut eggs in half, mash yolks fine.
  2. Combine yolks with remaining ingredients, beat with a fork until smooth.
  • Makes 12 stuffed half eggs

Lillian Davis Goucher’s recipe box.

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