Deviled Eggs

12 eggs
3/4 cup mayonnaise or Miracle Whip
1 tbsp white vinegar
1 tsp dry mustard
1 1/2 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
parsley

Hard boil eggs, remove shells.  Cool eggs completely.  Halve eggs lengthwise and take out yolks being careful not to break egg whites.  Press yolks through a sieve into medium bowl.  Add remaining ingredients except parsley.  Mix with a fork until smooth and fluffy.  Lightly mound mixture in egg whites and garnish with parsley.  Refridgerate until ready to serve.