Spicy Deviled Eggs

Place eggs in a saucepan, with them lying flat and not overlapping, and cover the water level by about 2.5 centimeters. Cover the saucepan and heat it until it reaches a rolling boil. Take the saucepan off the heat source and let the eggs sit in hot water for 15 minutes. Remove from the heat and let it cool down further under running cold water in the sink.

Once cooled, carefully peel off the eggs and cut them lengthwise into two halves. Transfer the egg yolks to a mixing bowl, leaving the whites aside for now. Use a fork to mash the egg yolks until they're smooth; then, stir in mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Transfer the yolk mixture to a heavy plastic bag; snip off a small corner of the bag, creating an opening about 1.3 centimeters wide. Pipe the yolk mixture into the egg white halves using a steady flow of pressure. Refrigerate for at least 30 minutes before serving. Finish with a sprinkle of parsley and paprika to add color and flavor.