TBS Dijon mustard
TBS minced sweet pickle
Dash of Worcestershire sauce
Salt and freshly ground black pepper
Hot red pepper sauce
TBS chopped fresh parsley, for garnish
Paprika, for garnish
Place the eggs in a saucepan just large enough to hold them in a single layer. Add enough cold water to cover by 1 inch. ring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle but still warm, peel the eggs. Cool completely. Cut each egg in half lengthwise. Remove the yolks and place them in a medium bowl. Add the mayonnaise, mustard, pickle and Worcestershire sauce. Season to taste with salt, pepper and hot sauce. Transfer the yolk mixture to a pastry bag with a 1/2 inch wide opening. (If you wish, fit the bag with a 1/2 inch star tip before filling.) Squeeze the yolk mixture into the hollows in the whites, and place on a serving platter. Sprinkle the filling with the parsley, and then the paprika. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 9 hours. Serve chilled.