Pastor Guy's Heavenly Deviled Eggs

Cover eggs in large pan with water.

Bring slowly to a boil; simmer for 20 minutes.

Remove from heat and run cold water on them for 2 to 3 minutes.

Remove shells immediately.

While eggs are cooking, chop the following very, very fine: onion, celery and green olives.

Set aside.

Cut eggs lengthwise; remove yolks and place in mixing bowl.

After you have removed all the yolks, mash with a fork until smooth in texture.

Add the following ingredients: horseradish, Worcestershire sauce, mustard, mayonnaise, salt, pepper, garlic powder, onion, celery and olives.

Combine all ingredients well with a fork until mixed and smooth.

You may need a little more mayonnaise.

To put the filling in the egg halves, you may use a large pastry bag with a large open tip or spoon the ingredients into the egg halves.

You will have sufficient filling to more than fill the yolk hole.

To complete your Heavenly Deviled Eggs, arrange egg halves on a bed of lettuce and sprinkle with paprika.

Enjoy!