Mock Deviled Eggs Recipe

Summary

Course

Ingredients

 Egg beaters8 Ounce (1 Carton)
 Eggs12 , boiled, peeled and sliced in half , discard yolks
 Sweet pickle relish3 Tablespoon
 Nonfat miracle whip/Mayonnaise1⁄4 Cup (4 tbs) (Kraft)
 Fat free miracle whip/Mayonnaise1⁄4 Cup (4 tbs) (Kraft)
 Mustard3 Tablespoon
 Celery salt1⁄8 Teaspoon
 Paprika1 Teaspoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1328 Calories from Fat 667

% Daily Value*

Total Fat 75 g115.4%

Saturated Fat 19.7 g98.7%

Trans Fat 0 g

Cholesterol 2543.1 mg

Sodium 2445.6 mg101.9%

Total Carbohydrates 55 g18.5%

Dietary Fiber 10.1 g40.4%

Sugars 29.5 g

Protein 112 g223.5%

Vitamin A 183.4% Vitamin C 8.9%

Calcium 64.6% Iron 119%

*Based on a 2000 Calorie diet

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.
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