Roquefort Deviled Eggs

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title: roquefort deviled eggs
categories: appetizer
servings: 50

25 ea hard boiled egg
1 c mayonnaise
1 t fresh lemon juice
1 t dry mustard
1 t worcestershire sauce
6 oz roquefort cheese
1/8 t salt
1/8 t white pepper
1/8 t cayenne
parsley
sliced black olives
pimiento-stuffed green olive
fresh dill weed
chili powder
caviar

halve the eggs lengthwise and remove the yolks
or, halve the eggs crosswise, remove the yolks, and trim the ends of the
whites to stand flat
sieve or mash the yolks
combine yolks, lemon juice, dry mustard, and worcestershire sauce-mix
well
stir mashed cheese into yolk mixture-mix well
season to taste with salt, white pepper, and cayenne
spoon into a pastry bag, fitted with a star tip
pipe into egg whites
garnish as desired
serve slightly chilled or at room temperature

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