6 hard-cooked eggs
2 tsp. lemon juice or vinegar
3/4 tsp. salad mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. mayonnaise or salad dressing

Cut eggs in half. Remove yolks and press through sieve. Combine yolks with remaining ingredients; beat until smooth. If desired, add more seasoning and salad dressing. Can also add some chopped pickle relish, if desired. Refill whites. Makes 12 stuffed halves.