Chip's Deviled Eggs

By Hklbrries

Ingredients

• 6 hard-cooked eggs, chilled
• 1/2 cup soft cream cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• 2 tbsp Dijon-style mustard
• 1 tbsp Worcestershire sauce
• Black olive slices
• Fresh parsley sprigs

Preparation

Step 1

Remove shells from cold eggs; slice each in half lengthwise.

Carefully scoop out yolks and sieve into a small mixing bowl.

Arrange egg white halves on a tray, cavities up.

Add cream cheese, salt, pepper, mustard and Worcestershire sauce to the mixing bowl; whip until smooth, using a wire whisk.

Transfer to a pastry tube fitted with a small (No. 4) tip and divide evenly among the cavities of the egg halves, filling each in a decorative manner.

Refrigerate until serving time. Garnish each egg with a tiny sprig of fresh parsley and several thin slices of black olive. Decorate serving platter with additional sprigs of fresh parsley, if desired.