Deviled Eggs - Oeufs Mimosa
-Crack the egg shells and slice the eggs lenghtwise.
-Remove the egg yolks to a medium bowl, and place the whites on a serving platter.
-Mash the yolks into a fine crumble using a fork.
-Add mayonnaise, Worcestershire sauce, mustard, paprika, cayenne pepper, salt and pepper, and mix well.
-Put heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and decorate with chives or scallions.
-Served better chilled. (Refrigerate the deviled eggs covered so the yolks won't change color or dry out)