Polly's Deviled Eggs

I have tried dozens of recipes for deviled eggs and this is my favorite. This recipe comes from Polly Judd (Food Network).

Ingredients

• 1 dozen eggs
• 1/3 cup mayonnaise (original called for 2/3 cup, but that made the filling too liquid in my experience)
• 1/2 cup sweet pickle relish, drained of excess liquid (reserve the liquid)
• 2 Tbsp yellow mustard
• 2 tsp Worchestershire sauce
• 1/2 tsp salt
• 1/4 to 1/2 tsp white pepper
• 6 drops hot pepper sauce
• Paprika, for garnish

Directions

1. Hard boil the eggs. (Place eggs in large sauce pan with cold water. Bring water to a boil. Boil for 10-15 minutes. Pour off hot water. Cover eggs with ice water.)
2. Let eggs cool for 15 minutes.
3. Peel the shells off the eggs.
4. With a long thin knife, cut the eggs in half, lengthwise.
5. Remove the yolks and place them in a medium bowl. Set the whites aside.
6. Mash the yolks with a fork.
7. Mix the remaining ingredients (except Paprika) with the yolks. If the filling is too thick, add a little of the reserved pickle juice or some mayonnaise.
8. Spoon the filling into the hollowed-out whites.
9. Sprinkle with paprika.