6 HARD COOKED EGGS
1 TBSP MAYONNAISE 1 1/2 TSP VINEGAR
3/4 TSP MUSTARD
1/2 TSP WORCESTSHIRE SAUCE
1/4 TSP SALT

CUT EGGS IN HALF. REMOVE YOLK. MASH WELL. ADD OTHER INGREDIENTS AND BEAT UNTIL SMOOTH. REFILL EGGS. GARNISH WITH PAPRIKA.