Deviled Eggs

8 hard cooked eggs
1/4 cup mayonnaise
1 tsp dijon style mustard
1/2 tsp worcestershire sauce
1/4 tsp salt
pinch white pepper, paprika or parsley

Cut eggs crosswise or lengthwise in half.  Remove yolks and reserve whites.  Mash yolks and stir in mayo, mustard, sauce, salt and pepper; mix well.
Spoon and mound mixture in egg halves.  Cover and refridgerate until serving time; garnish.

*Deviled eggs can be made ahead and stored for up to two days as long as they are covered