In honor of Easter. EGGS

Deviled Eggs

source: tastykitchen.com

Ingredients

• 12 whole Eggs
• ½ c Mayonnaise
• 1 T White Vinegar
• ½ tsp Worcestershire Sauce
• ½ tsp Dry Mustard
• 2 dashes Tabasco Sauce
• ¼ tsp Salt
• ¼ tsp Onion Powder
• ¼ tsp Pepper
• 6 whole Green Olives Stuffed With Pimento, Cut In Half (optional)
• ½ teaspoons Paprika Or Parsley, For Garnish

Directions

1. Place eggs in a large pot covered with water. Bring water to a boil, cover the pot and shut off heat. Leave for 10 minutes. Then take eggs out of water with a slotted spoon. Slightly crack the egg to open the shell a little, then run under cold water to peel off the rest of the shell. Once all are peeled, cut eggs in half length-wise.
2. In a bowl, combine mayo, vinegar, Worcestershire sauce, dry mustard, Tabasco, salt, onion powder and pepper. Scoop out the yolk part of each egg and put it into the mayo mixture in the bowl. Set the whites aside. 
3. Squish the yolk mixture with a fork to make a slightly smooth consistency. I like tiny bumps of yolk in it, but you can make it as smooth as you like.
4. Spoon the mixture into each half of egg white to fill the hollowed part. To garnish, cut green olives in half and press one into each egg if desired. Sprinkle with paprika and or parsley for garnish.