Deviled Eggs.

By North Star


EGG,HARD COOKED 11 lbs 100 Eggs
MUSTARD,PREPARED 4-3/8 oz 1/2 cup
PICKLE RELISH,SWEET,DRAINED 8-5/8 oz 1 cup
SALAD DRESSING,MAYONNAISE TYPE 1-1/2 lbs 3 cup
PAPRIKA,GROUND 1/4 oz 1 tbsp

1. Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan.
eggs must be heated to 155 F. or higher for 15 seconds.


2. Cool; remove shells from eggs; cut eggs in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in Step 4.


3. Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.


4. Fill the cooked whites with yolk mixture, using 1 tablespoon filling for each egg half.


5. Sprinkle paprika on top.


6. Serve immediately or cover and refrigerate until ready to serve.

Makes 100 Servings.