PICNIC STUFFED EGGS

l2 hard cooked eggs
l/2 up mayo
l/4 cup sweet pickle relish drained
l tbsp. honey mustard
l tsp. garlic salt
l/2 tsp. worcestershire sauce
l/4 tsp. pepper
fresh parsley sprigs, optional
Slice eggs in half lenthwise; remove yolks and set whites aside. In a small bowl mash yolks with a fork. Add the mayo, pickle relish, mustard, garlic salt, worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Yield 2 dozen