Recipe#236

Servings: YIELD: 100 Portions
Portions: 2 Halves Each
Pan Size:
Temperature:

INGREDIENTS

100 eggs, hard cooked
1 cup (8 oz) mustard, prepared
2 tsp. salt
1 cup (8 oz) relish, pickel, sweet, drained
3 cups (1 lb 8 oz) salad dressing
1 tbsp. paprika, ground

INSTRUCTIONS

Remove shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Blend mustard, salt, pickle relish, and salad dressing with yolks. Mix until well blended. Fill the whites with yolk mixture, using 1 tbsp. filling for each egg half. Sprinkle paprika on top. Serve immediately or cover and refrigerate.