MRS. SENATOR MORRILL’S DEVILLED EGGS

From 1890:

There is a Green Mountain flavor about all the dishes served on the table of Senator Justin S Morrill of Vermont. Mrs. Morrill is an invalid and her sister, Miss Swan, oversees the house here and also in the country home in Vermont. She gives a dainty dish for a Lenten luncheon table:
Boil one dozen eggs hard, remove the shells and cut in halves lengthwise. Take out the yolks, mix them to smooth paste with half a teaspoonful of mustard, salt, cayenne pepper to taste and a generous teaspoonful of Worcestershire sauce. Fill the whites with this mixture and serve on a bed of lettuce leaves, which should be
carefully selected.