8 hard cooked eggs
2 tbsp. mayonnaise
2 tsp. lemon juice
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper

Cut eggs lengthwise. Remove yolks. Mash yolks with fork. Combine with remaining ingredients. Blend well. Refill whites using about 2 teaspoons per egg half. Makes 16 deviled egg halves.