100 eggs
1 cup sweet pickle relish
1 1/2 pounds salad dressing
1 (20 ounce) jar prepared mustard
1 tablespoon ground paprika
Cook eggs. Cool; remove shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Set whites aside.
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Blend pickle relish, salad dressing and mustard with yolks. Mix until well blended. Fill the whites with yolk mixture, using 1 tablespoon filling for each egg half. Sprinkle paprika on top.
Serve immediately or cover and refrigerate until ready to serve.
NOTE: A large pastry tube may be used to fill egg whites.
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