Place eggs in a pan of cold water and bring to a boil. Remove from heat, cover and let stand for 15 minutes. Cut eggs in half and remove yolks. Put the yolks in a bowl and mash with a fork until they are creamy. Wipe the whites to dry them if needed and place on a serving plate. Zest the lemon and set aside.
Add lemon juice, mustard, Worcestershire,salt, pepper and mayonnaise to yolks. Stir until mixture is smooth. With a teaspoon, fill the whites. Sprinkle each egg with paprika and lemon zest. Chill before serving.