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Deviled Eggs

12 eggs, hard cooked
3 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
2 tablespoons dill relish

Cut eggs in half lengthwise. Remove yolks, mash with fork. Combine with remaining ingredients; blend well. Fill whites using approximately 2 teaspoons mixture per egg white.

Yields: 24 deviled egg halves.

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