1/2 C. mayonnaise

1/4 C. sweet pickle relish, drained

1 T. honey mustard

1 tsp. garlic salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

Fresh parsley sprigs, optional

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.

 

Yield:

Calories:

Fat:

Fiber: