---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Deviled Eggs
 Categories: Military
      Yield: 100 servings
 
    100    Eggs; shelled
      1 c  Sweet pickle relish
  1 1/2 lb Salad dressing #2 1/2          
      4 oz Prepared mustard; 1 lb jar
      1 tb Ground paprika

  Cook eggs according to recipe numbers f-4 and f-g-2. Cool; remove
  shells from eggs; cut in half lengthwise. Remove yolks and mash
  thoroughly. Set whites aside.
  
  Blend mustard, relish, and salad dressing with yolks. Mix until
  well blended.
  
  Fill the whites with yolk mixture, using 1 tb filling for each egg
  half.
  
  Sprinkle paprika on top.
  
  Serve immediately or cover and refrigerate until ready to serve.
  
  Note 1: 11 lb 6 oz eggs, unshelled, fresh, a.p. will yield 10 lb
  hard cooked, shelled eggs.
  
  Note 2: A large pastry tube may be used to fill egg whites.
  
  Note 3: 13 oz (1 cup) pickles, cucumber, sweet, drained, chopped
  may be used instead of relish.
  
  Note 4: Garnish filled eggs as desired. See guidelines for garnishes,
  in recipe number a-22.
  
  Recipe number: f00500
  
  Serving size: 2 halves
 
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