Texas Deviled Eggs

Deviled Eggs....Texas style

• Ready In: 30 mins
• Yields: 24 each

Ingredients

• 12  large eggs
• 1⁄2 cup mayonnaise
• 2  teaspoons Dijon mustard
• 2  teaspoons sweet pickle juice
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper

Directions

1. Cook eggs in simmering water for 20 minutes, cool under running water.
2. Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
3. put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
4. refrigerate filling and eggs whites seperately. Fill egg whites just before service.
5. sprinkle eggs with paprika before service.