12 eggs, hard-boiled 1 cup Miracle Whip Salad Dressing 1 teaspoon prepared mustard, optional 1/4 cup sweet pickle relish 1 teaspoon salt
Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. Mix should be slightly moist. Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour. Serving Size: 24.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.