6 eggs (hard boiled, cooled)
1 tsp. mustard
dash pepper
3 tbsp. mayonnaise or sour cream
1 1/2 tsp. vinegar
1/2 tsp. Worcestershire sauce
paprika or chopped fresh parsley for garnish

Remove shells from eggs and halve lengthwise. Carefully remove yolks and place in a small bowl. Mash yolks with fork and add remaining ingredients except for garnish. Mix until fluffy. Fill egg white halves with yolk mixture. Sprinkle with paprika or garnish with parsley.

Note: To hard-boil eggs, place in saucepan; cover with cold water. Bring to a boil; turn off heat. Cover; allow to stand 25 minutes. Cool eggs under cold water for several seconds to stop cooking. Refrigerate.