Peel the cooled eggs and slice them lengthwise, separating the yolks into a bowl. Use a fork to mash the yolks until creamy, then incorporate the mayonnaise, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill a sturdy plastic bag with the mixture, trim off one corner to create a small opening, and pipe it into the egg white halves. Refrigerate for at least 30 minutes, then garnish with paprika and parsley before serving.