Recipe(tried): Picnic Stuffed Eggs

PICNIC STUFFED EGGS

12 hard cooked eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tbsp honey mustard
1 tsp garlic salt
1/2 tsp Worcestershire sauce
1/4 tsp ground black pepper
Fresh parsley sprigs (optional)

Slice the eggs in half lengthwise, remove the yolks and set whites aside.

In a small bowl mash the yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce, and pepper; mix well. Stuff or pipe into the egg whites.

Refrigerate until serving. Then garnish with the parsley, if desired.

Makes 24 deviled eggs