---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Deviled Eggs
  Categories: Military
       Yield: 100 servings
  
     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.  COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2.  COOL; REMOVE
 SHELLS
   FROM EGGS; CUT IN HALF LENTHWISE.  REMOVE YOLKS AND MASH THOROUGHLY. SET
   WHITES ASIDE FOR USE IN STEP 3.
   
   2.  BLEND MUSTARD, PICKLE RELISH AND SALAD DRESSING WITH YOLKS.  MIX
 UNTIL
   WELL BLENDED.
   
   3.  FILL THE WHITES WITH YOLK MIXTURE, USING 1 TBSP FILLING FOR EACH EGG
   HALF.
   
   4.  SPRINKLE PAPRIKA ON TOP OR SEE NOTE 4.
   
   5.  SERVE IMMEDIATELY OR COVER AND REFRIGERATE UNTIL READY TO SERVE.
   :
   
   NOTE:  1.  IN STEP 1, 11 LB 6 OZ EGGS, UNSHELLED, FRESH, A.P. WILL YIELD
 10
   LB HARD COOKED, SHELLED EGGS.
   
   NOTE:  2.  IN STEP 3, A LARGE PASTRY TUBE MAY BE USED TO FILL EGG WHITES.
   
   NOTE:  3.  IN STEP 3, 13 OZ (1 CUP) PICKLES, CUCUMBER, SWEET, DRAINED,
   CHOPPED MAY BE USED.
   
   NOTE:  4.  GARNISH FILLED EGGS AS DESIRED. SEE GUIDELINES FOR GARNISHES,
   RECIPE NO. A-22.
   
   Recipe Number: F00500
   
   SERVING SIZE: 2 HALVES (
  
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