Deviled Eggs with Bacon

6 servings

6	hard boiled eggs, peeled
1/4	cup mayonnaise
2	tablespoons cooked, crumbled bacon
2	teaspoons lemon juice
1 1/2	teaspoons Worcestershire sauce
1	teaspoon mustard
1/4	teaspoon salt
1/8	teaspoon pepper
	parsley sprig, or paprika
	olive

Cut eggs lengthwise in half. Slip out yolks and mash
with fork in a small bowl. Stir in remaining ingredients
except egg white halves. Fill egg white halves with
egg yolk mixture, heaping it lightly. Garnish with
parsley or sprinkle with paprika or sliced olives.

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