Egg Boats - Jewish Beginnings

Recently I began working at Jewish Beginnings where I am aquiring recipes - this is one of them

Egg Boats

Yield: 24 egg boats



12 hard-cooked large eggs ¼ cup Dijon Mustard
¼ cup Miracle Whip Salad Dressing Salt & Pepper
Paprika


Peel eggs and cut into half lengthwise. Remove yolks; place in bowl and mash with fork. Stir in salad dressing, mustard, salt and pepper to taste. Mix well and refill whites with yolk mixture. To garnish, sprinkle with a dash of paprika. Cut 2 paper triangles. Tape them to toothpicks. Put sails into egg halves.

1 egg boat (1/2 large egg) = 1 meat/meat alternative for snack.