12 eggs
3/4 cups mayo
1 tab white vinegar
1 teaspoon yellow mustard
1 1/2 teaspoon worschestershire sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Bacon bits
Chives
Boil the eggs. Once they’re done, cut each one in half lengthwise – take all of the yolks and put them in a gallon-sized Ziploc baggie. Crumble them and add the mayo, vinegar, mustard, worschestershire sause, salt, pepper and paprika to the yolks. Close the ziploc.
Mix everything together by massaging the closed bag until there’s just a yellowish pudding-consistency mixture. Push the mix away from one non-zipper corner of the baggie, and cut the very tip off. Use this open tip to squeeze the mixture into the eggs.
Top with more paprika, chives and bacon bits (if desired).
