- 12 eggs, hard cooked
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons prepared mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon
- 2 tablespoons dill relish
- Cut eggs in half lengthwise.
- Remove yolks, mash with fork.
- Combine with remaining ingredients; blend well.
- Fill whites using approximately 2 teaspoons mixture per egg white.
Yield: 24 deviled egg halves