Deviled Eggs

100 eggs
1 cup sweet pickle relish
1 1/2 pounds salad dressing
1 (20 ounce) jar prepared mustard
1 tablespoon ground paprika

Cook eggs. Cool; remove shells from eggs; cut in half lengthwise. Remove yolks and mash thoroughly. Set whites aside.

Blend pickle relish, salad dressing and mustard with yolks. Mix until well blended. Fill the whites with yolk mixture, using 1 tablespoon filling for each egg half. Sprinkle paprika on top.

Serve immediately or cover and refrigerate until ready to serve.

NOTE: A large pastry tube may be used to fill egg whites.