Deviled Eggs

Ingredients

12 eggs, hard-boiled
1 cup Salad Dressing
1 teaspoon prepared mustard
1/4 cup sweet pickle relish
1 teaspoon salt

Method

Cut eggs in half and remove the yolks. Mash the yolks with a fork then add the rest of the ingredients.

The 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 before serving.

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