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Deviled Eggs are not just for Easter! They compliment any holiday meal. This easy recipe can be modified to make it lower in fat and sodium. Store deviled eggs immediately in a sealed container in the refrigerator. Recipe Ingredients 6 eggs 3 Tbsp. Miracle Whip or low-fat mayo 1 tsp. prepared mustard 1 tsp. vinegar 1/4 tsp. salt or salt substitute 1/8 tsp. pepper Paprika Directions Put eggs into large saucepan. Add cold water to cover the eggs. Bring to boil. Turn heat to low and cook for 20 minutes. Run cold water over done eggs. Peel eggs under cold running water. Cut each egg lengthwise, in half. Remove yolks and put in bowl. Add Miracle whip, mustard, vinegar, salt and pepper. Spoon mixture into egg whites. Sprinkle with paprika. Quick Tip: Instead of using a bowl for the yolk mix, try putting the ingredients in a strong storage bag. Close tightly and lightly knead to mix. Then, cut a corner on the bottom of the bag and squeeze into the egg whites. Or, mix the ingredients first and spoon into the bag. |
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