Source:

Sharon Castleberry Roberts

Serves/Makes:12

Ingredients

• 1 dozen large eggs
• 1/2 tsp (2 ml). mustard
• 1/2 cup (125 ml) mayonnaise
• 1/4 cup (60 ml) Catalina dressing
• 1/4 tsp (1 ml). salt
• 1/2 tsp (2 ml). paprika
• 1/2 cup (125 ml) finely chopped candid dill pickles

Preparation

• Boil eggs in salted water on medium heat for about 10 minutes (until hard boiled).
• Peel eggshell from eggs and rinse with water.
• Slice eggs in half horizontally.
• Sepatate egg yolks into medium sized bowl.
• Place egg whites on serving tray.
• With a fork, mash egg yolks until broken into small pieces.
• Add the next 5 ingredients and mix until mixture is smooth.
• Add pickles and mix well.
• Spoon filling into egg whites.
• Sprinkle tops with paprika.

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