1 dozen eggs
1/3 c mayo
1/8 tsp pepper
2 tsp Dijon mustard
dash Worcestershire sauce
3 TB cream
1/4 lb thinly sliced smoked salmon
1 TB capers, drained
dash of paprika
pinch of salt
hot water to thin, if needed
Place the eggs in a saucepan and cover with cold water, enough to cover the eggs by 1 inch. Turn on heat to high and bring to boil. Immediately after the water boils, turn the burner off and let set and cook in the hot water for 15 minutes.
Drain the eggs and fill the saucepan with cold water. Add two cups of ice to the water and cool the eggs to room temperature.
Peel the eggs. Cut each egg in half lengthwise. Put the halves on a plate and the yolks in a bowl.
Mash the egg yolks with the next 5 ingredients until smooth and creamy. Add more cream of a bit of water, if necessary.
Spoon egg mixture into pastry bag fitted with a large star tip. Pipe the egg mixture evenly into each egg half.
Cut salmon into wedges and roll. Place salmon on end of egg halves. Garnish with fresh dill, paprika or capers. Serve immediately or refrigerate until ready to serve.