Deviled Eggs - cooking recipe

Ingredients

12 large eggs
1/2 c. mayonnaise
2 tsp. dijon style mustard
2 tsp. sweet pickle juice
1 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. paprika
dash cayenne or curry powder, optional

Preparation

Cook eggs in simmering water 20 minutes.
Cool under running water.
Peel, then cut eggs in half lengthwise.
Remove yolks; set whites aside.
Put still warm yolks into a plastic food storage bag with all remaining ingredients, squeezing bag to mix well. Refrigerate filling and egg whites separately.
Fill egg whites just before serving.
Cut off one corner of the bag and press filling into cooled egg whites.
Sprinkle finished eggs with paprika if desired.