6 boiled eggs, halved lengthwise
1 tsp. parsley
1 (4.5 oz.) can shrimp
Paprika
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. salad dressing
1/4 c. sweet pickle relish
1 stalk celery, finely chopped

Cut boiled eggs in halves and slip out yolks. Mash with fork; mix in rest of ingredients. Refill whites with yolk mixture heaping lightly. Garnish with parsley and sprinkle with paprika for more color.