Mock Deviled Eggs Recipe
Summary
CourseSide Dish
Ingredients
| Egg Beaters | 1 Carton (1l) | |
| Eggs | 1 Dozen, peeled | |
| Sweet pickle relish | 3 Tablespoon | |
| 1/4 cup Kraft fat-free Miracle Whip or mayonnaise | ||
| Mustard | 3 Tablespoon | |
| Celery salt | 1/8 Teaspoon | |
| Paprika for garnish | ||
Directions
In an 8-inch non-stick skillet, pour in Egg Beaters.
Cover tightly; cook over low heat 10 minutes or until just set.
Remove from heat; let stand, covered for ten minutes.
Remove from skillet and cool completely.
Chop and place in a medium sized bowl.
Add all the rest of the ingredients, except cooked egg whites, to the Egg Beater mixture.
Blend well with a fork.
Using a small spoon, fill the egg whites with the Egg Beater mixture.
Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.
Cover tightly; cook over low heat 10 minutes or until just set.
Remove from heat; let stand, covered for ten minutes.
Remove from skillet and cool completely.
Chop and place in a medium sized bowl.
Add all the rest of the ingredients, except cooked egg whites, to the Egg Beater mixture.
Blend well with a fork.
Using a small spoon, fill the egg whites with the Egg Beater mixture.
Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.
Chef
