Spiralled Devil Eggs

What comes to mind when you hear the words 'devil eggs'? For me, it's those days when I go to the canteen and that's the cheapest and fulfilling thing I could get hold off. But it was so famous that before I could get a hold of one, it's already sold out. So I decided why not make some exclusively to myself? Hence this recipe! Devil Eggs with a twist!

Ingredients:

1. Eggs
2. Mayonnaise 
3. Mustard
4. Salt
5. Black pepper
6. Sugar
7. Worcestershire sauce

Directions:

1. place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool.
2. Tap each egg on the counter to crack the shell all over, then peel under cold running water.
3. Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar.
4. Process until smooth.
5. Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a 1/4–in hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, for a less fussy preparation, simply spoon the yolk mixture into the egg whites.)
6. Sprinkle with paprika and chives, and serve.