Title: Deviled Eggs
Categories: Military
Yield: 100 servings
100 Eggs; shelled
1 c Sweet pickle relish
1 1/2 lb Salad dressing #2 1/2
4 oz Prepared mustard; 1 lb jar
1 tb Ground paprika
Cook eggs according to recipe numbers f-4 and f-g-2. Cool; remove
shells from eggs; cut in half lengthwise. Remove yolks and mash
thoroughly. Set whites aside.
Blend mustard, relish, and salad dressing with yolks. Mix until
well blended.
Fill the whites with yolk mixture, using 1 tb filling for each egg
half.
Sprinkle paprika on top.
Serve immediately or cover and refrigerate until ready to serve.
Note 1: 11 lb 6 oz eggs, unshelled, fresh, a.p. will yield 10 lb
hard cooked, shelled eggs.
Note 2: A large pastry tube may be used to fill egg whites.
Note 3: 13 oz (1 cup) pickles, cucumber, sweet, drained, chopped
may be used instead of relish.
Note 4: Garnish filled eggs as desired. See guidelines for garnishes,
in recipe number a-22.
