12 eggs, hard-boiled
1 cup Miracle Whip Salad Dressing
1 teaspoon prepared mustard, optional
1/4 cup sweet pickle relish
1 teaspoon salt

Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. 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.

Serving Size: 24.