Carol's Famous Deviled Eggs

• 6 eggs
• 1 teaspoon mustard, French's
• 14 teaspoon salt
• 1 dash pepper
• 3 tablespoons mayonnaise
• 12 teaspoon Worcestershire sauce
• 1 small sweet pickle, finely chopped
• 1 teaspoon sweet pickle juice
• paprika

1. To cook eggs, place in a saucepan and cover completely with water.
2. Add 1 teaspoon salt.
3. Bring to a boil over high heat.
4. DO NOT BOIL THE EGGS.
5. Remove from heat, cover, and let eggs sit in the hot water for 15 minutes.
6. Drain and cool with cold water.
7. Peel eggs, cut in half, place yolks in a small bowl, and whites on a serving plate.
8. Mash yolks with a fork, and add remaining ingredients, except for paprika.
9. Place mixture in a pastry bag with a large star tip.
10. Fill each egg white with mixture.
11. Sprinkle each egg with paprika.
12. Keep refrigerated until ready to serve.

eggs, mustard, salt, pepper, mayonnaise, worcestershire sauce, sweet pickle, sweet pickle juice, paprika

Taken from www.food.com/recipe/carols-famous-deviled-eggs-378097 (may not work)