(makes 14 filled egg halves)
from The New Best Recipe
7 large eggs
3/4 tsp spicy brown mustard
3 Tb mayonnaise (not Miracle Whip!)
1 1/2 tsp red wine vinegar
1/4 tsp worcestershire sauce
salt and pepper
1. Place eggs in a medium saucepan, cover with 1 inch of water and bring to a boil over high heat. Remove the pan from the heat and cover. Let stand for 10 minutes the transfer eggs to an ice water bath for 5 minutes to cool.
2. Peel eggs and slice each in half lengthwise. Remove the yolks to a small bowl. Mash the yolks with a fork until large lumps are gone. Add the remaining ingredients and mash with a rubber spatula against the side of the bowl until smooth.
3. Fit a pastry bag with a large open star tip, or use a ziplock bag with a small piece snipped from the corner. Fill the bag with the egg mixture and pipe it into the egg white halves.