Deviled Eggs

DEVILED EGGS

1 dozen eggs, hard-boiled, peeled, and cut in half lengthwise (makes 24)

Filling:

Hard-boiled yolks from a dozen eggs

1/2 cup mayonnaise

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce

1 teaspoon turmeric (optional)

1/2 teaspoon salt or Season-All

1/2 teaspoon freshly ground pepper

Optional Garnishes:

Paprika

Parsley or cilantro

Cooked bacon

Red caviar

Sriracha sauce

Drained capers

Chopped scallions

Diced Avocado

Combine filling ingredients to make a paste. For a smoother filling, puree in a food processor or blender. Spoon or pipe the filling into the eggs. Arrange on a platter. Garnish as desired. Chill.