|EGG,HARD COOKED||11 lbs||100 Eggs|
|MUSTARD,PREPARED||4-3/8 oz||1/2 cup|
|PICKLE RELISH,SWEET,DRAINED||8-5/8 oz||1 cup|
|SALAD DRESSING,MAYONNAISE TYPE||1-1/2 lbs||3 cup|
|PAPRIKA,GROUND||1/4 oz||1 tbsp|
1 Cool; remove shells from eggs; slice eggs in half lengthwise. Arrange 100 egg halves in each steam table pan. CCP: All fresh shell
eggs must be heated to 155 F. or higher for 15 seconds.
2 Cool; remove shells from eggs; cut eggs in half lengthwise. Remove yolks and mash thoroughly. Set whites aside for use in Step 4.
3 Blend mustard, pickle relish and salad dressing with yolks. Mix until well blended.
4 Fill the cooked whites with yolk mixture, using 1 tablespoon filling for each egg half.
5 Sprinkle paprika on top.
6 Serve immediately or cover and refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
|115 cal||2 g||6 g||9 g||214 mg||137 mg||26 mg|