The classic deviled egg ... breakfast/brunch/lunch/snack/dinner/midnight snack/and the only appetizer that is unanimously loved. Hard boil eggs. Peel and cut in half lengthwise. Scoop out the cooked yolks into a separate bowl. Add mayonnaise, Dijon, yellow mustard and Worcestershire sauce. Combine and mix until smooth and creamy. Season with salt. Using a teaspoon, or a pastry bag filled with a star tip, fill the eggs whites with the yolk mixture. Garnish with paprika and chopped scallions. Creamy, velvety, rich, salty and tangy perfection.