Place eggs into a pan in a single layer, without stacking.
Fill pan with cold tap water, covering the eggs with at least 1-inch of water.
Heat over medium-high heat just until boiling.
Reduce heat and continue cooking gently for just another minute.
Turn off the heat; cover and allow to sit for 25 minutes.
Pour off the hot water and run cold water on the eggs while still in the pot. Allow the eggs to cool, changing the water a few times.
Remove the eggs from the water; crack and peel under cold running water.
6 eggs, hard boiled and peeled
1/4 Miracle Whip or mayonnaise
1 tsp. vinegar
1 tsp prepared mustard
1/8 tsp salt
1 tsp Worcestershire Sauce
Combine all ingredients except eggs. Scoop yolk out and mask with fork. Stir in the Miracle Whip mixture. Refill egg whites with mixture and sprinkle with paprika and tiny snips of parsley, if desired.