1. Place the eggs in a large saucepan with enough cold water to cover. Bring to a boil. Remove the pan from the heat and let stand, covered, for 15 minutes. Cool the eggs slightly in a bowl of cold water.
2. Tap the eggs on the counter to crack the shells. Peel under cold running water and pat dry. Slice the eggs in half lengthwise. Scoop out the yolks carefully with a teaspoon and place in a medium bowl.
3. Gently mash the yolks with a fork. Add the mayonnaise, vinegar, parsley, Worcestershire and mustard and stir until combined.
4. Spoon the yolk mixture into the egg white halves using a teaspoon or a pastry bag fitted with a 1/2-inch star tip. Sprinkle the tops with bacon, if desired.
Variations
For added color, sprinkle the tops with paprika just before serving.
Have fun with different add-ins to the yolk mixture. Try cayenne, minced ham, grated Parmesan, chopped basil, sliced green onions, chopped olives, or chopped nuts.