|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Prepare, cook, and drain artichoke.
Pull off leaves.
Combine mayonnaise, mustard, and Worcestershire.
Halve hard-cooked eggs crosswise; cut each half into 8 wedges.
Dollop about 1/2 teaspoon mayonnaise mixture at base of each artichoke leaf; place an egg wedge atop mixture on each leaf.
Arrange leaves sunburst fashion on a plate.