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September 22, 2014
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Food
Mock Deviled Eggs

1 carton Egg Beaters (8 ounces)
1 dozen eggs, boiled, peeled and sliced in half (discard yolks)
3 tablespoons sweet pickle relish
1/4 cup fat-free salad dressing (Miracle Whip or other brand), fat free mayonnaise, or fat free Nayonaise
3 tablespoons mustard
1/8 teaspoon celery salt
Paprika for garnish

In an 8-inch nonstick skillet; pour in Egg Beaters. Cover tightly; cook over low heat 10 minutes or until just set. Remove from heat; let stand, covered for 10 minutes. Remove from skillet and cool completely. Chop and place in a medium bowl. Add rest of the ingredients, except cooked egg whites, to the Egg Beater mixture. Blend with a fork. Using a small spoon, fill the hard-boiled egg whites with the Egg Beaters mixture. Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.

Makes: 24 mock deviled eggs.

Jerry Interval, "The Pride of Potlucks"

Thursday, June 28, 2001

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