"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
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