6 large eggs
1 teaspoon mustard
1 tsp.. sugar
1 to 2 dashes Tabasco’s sauce, to taste
salt, to taste
½ tsp. ground black pepper
1 Tbsp. sweet pickle relish
3 Tbs. salad dressing
Paprika, for garnish
sprinkle of bacon bits
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place on medium high heat and bring to a boil. Turn off heat, cover and let sit for 10 -12 minutes. Drain, rinse under cold water and peal. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yokes. Place yolks in a bowl, and mash with a fork. Add mustard, sugar, Tabasco, salt and pepper, and sweet relish. Stir in salad dressing.
Fill each egg white with about 1 1/2 teaspoons of the egg yolk mixture and dust the top with paprika. Garnish with bacon bits. Arrange in spoke design on a platter.
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