Recipe of the Week -- Deviled Eggs

I thought I'd go with the obvious Easter dish...only these are just incredibly fabulous deviled eggs. It's totally a Southern thing to serve, but I'm ok with that!

12 large eggs
3 tablespoons mayonaise
1 tablespoon sugar
1 tablespoon golden brown mustard
1 tablespoon vinegar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
cayenne pepper

Place eggs in large saucepan/Dutch oven. Add enough water to measure an inch above eggs. Cover and quickly bring to a boil. Remove from heat and let stand, covered, in hot water for 15 minutes. Drain. Immediately run cold water over eggs or place them in ice water until cooled completely.
{I use a plastic colander inside a large mixing bowl filled with ice water}

Remove shell by gently tapping each egg all over and rolling between hands to loosen shell. Then hold egg under cold water as you peel the shell.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks; add mayo and other ingredients. Stir well, then spoon mixture into egg whites.