Deviled Eggs 12 eggs, hard cooked and cooled 1/4 cup melted butter 2 teaspoons sweet pickle juice 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 1/4 teaspoon dill weed 1/4 cup real bacon bits salt and pepper to taste 1/2 cup creamy salad dressing Peel eggs; cut in half and remove yolks. Mash yolks with fork. Add all filling ingredients to yolks and mix till smooth. Refill whites, then sprinkle with paprika. Serves 12. |