A good egg recipe for the buffet table. Quick and easy to make.
12 eggs, hard-boiled
1 cup Salad Dressing
1 teaspoon prepared mustard
1/4 cup sweet pickle relish
1 teaspoon salt
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.
View more Side Dishes recipes
View more Cakes recipes