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Deviled Eggs with Bacon

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

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.