Makes 24 deviled eggs

Deviled eggs are classic. We love having a plate of these around to snack on Thanksgiving day as we spend the day prepping for the big meal. It can be hard not to eat too many, but make sure you save room in your belly for the main event!

12 large eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon minced sweet pickle
Dash of Worcestershire sauce
Salt and freshly ground black pepper
Hot red pepper sauce
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish

Place the eggs in a large saucepan just large enough to hold them in a single layer. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool
completely.

Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, pickle, and Worcestershire sauce. Season to taste with salt, pepper, and hot sauce.

Transfer the yolk mixture to a pastry bag with a 1/2-inch-wide opening. (If you wish, fit the bag with a 1/2-inch star tip before filling.) Squeeze the yolk mixture into the hollows in the whites, and place on a serving platter. Sprinkle the filling with the parsley, and then the paprika. Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours. Serve chilled.