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Deviled Eggs for 100


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Servings: 100 Portions
Portions: 2 Halves Each

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

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 tablespoon filling for each egg half. Sprinkle
paprika on top. Serve immediately or cover and refrigerate.




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