Deviled Eggs

8 hard-cooked eggs, shelled and halved

1 tablespoon lemon juice or vinegar

1 teaspoon Worcestershire sauce

½ teaspoon salt

3 to 4 tablespoons mayonnaise or salad dressing

1. Remove the yolks from the eggs and mash. In a small mixing bowl, combine the remaining ingredients and mix well.
2. Refill the egg whites with the egg yolk mixture. Sprinkle with paprika if desired. Makes 16 deviled eggs.

*Deviled Egg Variations:
Follow the Deviled Egg recipe adding any of the ingredients listed below to the yolk mixture.

Ham: ¼ cup finely chopped cooked ham

Bacon: ¼ cup crumbled cooked bacon, about 2 slices

Dried Beef: ¼ cup finely chopped dried beef and 1 tablespoon sweet pickle relish

Seafood: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna, salmon or crabmeat and a dash of curry powder

Cheese: ¼ cup shredded cheddar cheese

Olive: ¼ chopped green or ripe olives

O'Brien: 2 tablespoons finely chopped green pepper, 1 teaspoon finely chopped pimento and ½ teaspoon minced onion.