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.