Cincinnati Enquirer, 9 November, 1966
RecipetFile Deviled Eggs For Hors d'Oeuvre 6 hard-cooked hard-cooked hard-cooked eggs U cup mayonnaise 1 teaspoon minced onion 1 teaspoon vinegar a teaspoon horseradish Vi teaspoon prepared mustard teaspoon Worcestershire sauce 3 slices crisp bacon, crumbled Salt and pepper to taste Cut eggs in half lengthwise. Remove yoiks to a small bowl. Mash yolks. Blend in mayonnaise, then remaining ingredients. Refill hollows of whites with the yolk mixture, mixture, rounding each slightly. Cut each egg in half again, lengthwise. Garnish each quarter with tiny sprig of parsley, pimiento or olive, slice.