100 ea EGGS SHELL 4 oz MUSTARD PREP. 1 LB JAR
1 c RELISH PICKLE SWEET 1 tb PAPRIKA GROUND
1 1/2 lb SALAD DRESSING #2 1/2

1. 1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; CUT IN HALF LENTHWISE.
2. REMOVE YOLKS AND MASH THOROUGHLY. SET WHITES ASIDE FOR USE IN STEP
   
3. BLEND MUSTARD, PICKLE RELISH AND SALAD DRESSING WITH YOLKS. MIX UNTIL WELL BLENDED.
   
4. FILL THE WHITES WITH YOLK MIXTURE, USING 1 TBSP FILLING FOR EACH EGG HALF. SPRINKLE PAPRIKA ON TOP SERVE IMMEDIATELY OR COVER AND REFRIGERATE UNTIL READY TO SERVE.