Kathy Casey's 20th century-style deviled eggs

Filling
Mayonnaise	6 tablespoons
Horseradish, prepared	1 tablespoon
Mustard, Dijon	¾ teaspoon
Worcestershire sauce	½ teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Pickles, baby dill, minced	2 tablespoons
Parsley, finely chopped	1 tablespoon
Topping
Pickles, baby dill, thinly sliced rounds	24
Pimiento, diced	1 tablespoon

1. Twelve hard boil eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, horseradish, mustard, Worcestershire, salt, and pepper; mix until smooth. 
6. Stir in the minced pickles and parsley. 
7. Taste, and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the whites; or, fill with a spoon. 
9. Top each egg half with a slice of dill pickle, and about 1/8 teaspoon of the diced pimiento.
10. Serve with smoked oyster. 

Recipe from D’lish Deviled Eggs by Kathy Casey.