Red Deviled Eggs

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Title: Red Deviled Eggs
Categories: Appetizers, Cheese/eggs
Yield: 12 Servings

6 Eggs-hard cooked
2 tb Mayonaisse or salad dressing
1 ts Grated onion
1 ts Mustard
1/2 ts Worcestershire Sauce
1 cn Deviled ham (2 1/2 oz)
Salt and pepper to taste

Cut hard cooked eggs in half lengthwise-removing yolks to bowl. Mix
remaining ingredients with yolks and pile lightly into reserved
halves. Dust lightly with Paprika before serving.

From Joan Pierce

Bobbie's note: I use a fork to mash the egg yolks, and mix the
ingredients. It comes out lighter and fluffier.

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