COLD PLATE-BOL/CHEZ/DEV.EGG (255)    RECIPE (114)

• EGGS, SHELL, FRESH
  QUANTITY:   50
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, MED, RAW, FRESH, AND FRZ
• MAYONNAISE, BULK
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   MAYONNAISE, REGULAR, W/SALT
  NUTRIENT AMOUNT IN LBS.:   .97
• SALT
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .03125
• MUSTARD, GROUND
  QUANTITY:   .01563
• VINEGAR, WHITE
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   VINEGAR, DISTILLED
  NUTRIENT AMOUNT IN LBS.:   .2645625
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .03125
• BOLOGNA
  QUANTITY:   6.25
  ASSOCIATED NUTRIENT:   SAUSAGE, BOLOGNA, BEEF & PORK
  NUTRIENT AMOUNT IN LBS.:   6.25
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   6.25
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   6.25

1) HARD BOIL EGGS. CUT EGGS IN HALF LENGTHWISE, REMOVE YOLKS AND MASH 
        1 OZ. (1/2 EGG) DEVILED EGG
   THOROUGHLY.
2) COMBINE MAYONNAISE, SALT, MUSTARD, AND VINEGAR AND ADD TO MASHED YOLKS.
   BLEND THOROUGHLY.
3) REFILL EGG WHITE HALVES WITH 1 1/2 TBSP. OF YOLK MIXTURE. SPRINKLE     
   PAPRIKA OVER TOP OF DEVILED EGGS.
4) ASSEMBLE COLD PLATE:
        1 OZ. SLICE BOLOGNA
        1 OZ. SLICE CHEESE