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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I found this recipe on post- . Contributed by Jerry Interval The Pride of Potlucks June 28, 2001. We use the basic recipe and method, but substitute fat-free ranch dressing and splenda sweetened pickle relish for the mayo and mustard. No cholesterol means we can enjoy these alot more often :) Ingredients:
1 (8 ounce) carton egg beaters egg substitute |
1 dozen egg white, 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) or 1/4 cup fat-free mayonnaise |
3 tablespoons mustard |
1/8 teaspoon celery salt |
paprika (to garnish) |
Directions:
1. In an 8-non-stick skillet; pour in Egg Beaters.
2. Cook over low heat just until set, or about 10 minutes.
3. Remove from skillet and cool completely.
4. Chop and place in a medium bowl.
5. Add rest of the ingredients, except cooked egg whites, to the Egg Beater mixture.
6. Blend with a fork. (At this point you can process for a second or two in a food processor to make it smooth).
7. Using a small spoon, fill the hard-boiled egg whites with the Egg Beater mixture.
8. Sprinkle paprika on top of the eggs and refrigerate until ready to serve.
9. Makes: 24 mock deviled eggs.
10. To boil an egg- Place uncooked eggs in a small saucepan, and cover with water.
11. Once water begins to boil, cook for 10 minutes. Remove from heat.
12. Cool eggs in cold water, and peel.
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