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Broccoli and Creamed Eggs

12 large eggs
1 (20-ounce) package frozen broccoli
2 tablespoons lemon juice
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground pepper

1. Gently simmer 8 eggs until hard-boiled. Drain, cool, and slice eggs lengthwise in half; remove the yolks. Press the yolks through a sieve; set aside.
2. Cook frozen broccoli according to the package directions; drain. Arrange in a serving dish and drizzle with lemon juice.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, salt, dry mustard, and pepper.
4. Quarter the remaining 4 eggs and add to the broccoli mixture with the remaining egg whites; mix well. Pour the sauce over the broccoli and garnish with reserved egg yolk.

Makes 8 servings.