10 large eggs
3 tablespoons mayonnaise
2 tablespoons each: Bertman Ball Park Mustard, chopped chives
1 tablespoon sour cream
1 teaspoon Worcestershire sauce
¾ teaspoon sal
¾ teaspoon hot pepper sauce
- Place eggs in large saucepan with cool water to cover. Cover pan; heat to boil over high heat. Remove from heat; let eggs sit in water 8 minutes.
- Cool eggs under cold running water; peel. Slice in half lengthwise. Put yolks in medium bowl.
- Stir together yolks, mayonnaise, mustard, chives, sour cream, Worcestershire sauce, salt and hot pepper sauce until smooth. Cover bowl; refrigerate 30 minutes
- Spoon or pipe mixture through pastry bag into egg white halves. Filling also can be placed in sturdy plastic storage bag; snip small hole in one corner and squeeze out filling into egg white. Serve at room temperature or chilled.