In a small bowl, combine the mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper. Stir until smooth. Cover and refrigerate until ready to serve. Mayonnaise can be made up to one day in advance.

In a medium bowl, combine the cheese, onion, bread crumbs, Worcestershire sauce, and eggs until thoroughly mixed. Roll the mixture into balls about 1-inch in diameter. (I use a packed 1/2-ounce ice cream scoop to shape). Place the balls on a wax or parchment paper lined cookie sheet, cover with plastic wrap, and refrigerate until ready to fry. The cheese balls can be prepared to this point up to three hours in advance.

In heavy medium frying pan, heat 2 inches of oil to 375ºF. Carefully place four balls at a time in the hot oil. (Adding to many balls at time will reduce the oil temperature). After 30 seconds, gently nudge each ball with the side of a spoon/skimmer (I use a bamboo Chinese skimmer) to loosen from the bottom. Allow the balls to fry for another 1-1 1/2 minutes or until golden brown. Remove the balls from the oil and drain on a paper towel lined plate or baking sheet. Keep warm in a 200ºF oven until ready to serve.

To serve, dip a cheese ball into the chili mayonnaise then dash it with a drop or two of Tabasco or cayenne pepper. Enjoy!