This is one of President Bush’s all time favorites. He had these at many receptions and picnics; sometimes as a special request for weekend lunches.


Deviled Eggs
Makes 2 dozen

12 eggs
1 t. dry mustard
1 T. Dijon
6 T. mayonnaise
¼ t. hot sauce
1 T white vinegar
1 T. lemon juice
1 t. Worcestershire sauce
paprika
1 T. curly parsley chopped

1. Put eggs in 2 qt. sauce pot and cover with cold water, bring to boil and reduce to simmer  10 minutes.
2. Drain eggs and rinse under cold water until eggs are cold.
3. Peel and split eggs, remove yolks and put them in bowl with remaining ingredients except paprika and parsley.  Mash and mix well.
4. Put this mix into a pastry bag and pipe into white halves. Sprinkle with paprika and parsley.