Deviled Eggs By Marlboro Country Cookbook - cooking recipe

Ingredients

12 large hard-cooked eggs
1/2 cup mayonnaise (I use Miracle Whip)
2 teaspoons sweet pickle juice (Dill can be used)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne

Preparation

Peel Eggs.
Cut in half lengthwise.
Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
Add remaining ingredients and mix (squish) well.
Spoon (or cut corner off zip lock and pipe) filling into the whites.
Refrigerate until serving.