• 6 hard boiled eggs
• 1 (2 l/4 oz) can deviled ham
• 1/4 cup mayonnaise
• 1 tbsp prepared mustard
• l/4 tsp worcestershire sauce
• 1/8 tsp onion powder
• 1 tbsp parsley, chopped

Halve eggs lengthwise. Remove yolks to medium bowl. Reserve whites. Using fork, mash yolks. Add rest of ingredients except parsley to mashed yolks. Mix until smooth. Fill each white with yolk mixture, mounding high. Sprinkle with parsley. Makes 12 halves.