Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
Add the anchovy past and garlic to the egg yolks. Use the back of a fork to mash it all together.
Stir the lemon juice, mayonnaise and Worcestershire sauce into the egg yolks. Gradually stir in the olive oil. Season to taste with salt and pepper.
Spoon or pipe the filling into the egg white halves. Sprinkle with paprika, then top with a Parmesan cheese curl.
