Ingredients
-
1
-
1
-
3
-
1/4
-
3
-
1/8
-
-
-
-
-
-
-
-
-
Directions
Mock Deviled Eggs, I found this recipe on post-gazette com 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 :), yum! I can’t believe how convincing these were (and practically fat free!) My DH didn’t believe me after he tried one (then I told him what it was) that he had to try another (or it was an excuse because they were good)!, Wow! These were so good! I skipped the relish and used dijon mustard used a small food processor to mix it all up What a treat! DH didn’t even notice they weren’t real
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Steps
|
1
Done
|
In an 8-Non-Stick Skillet; Pour in Egg Beaters. |
|
2
Done
|
Cook Over Low Heat Just Until Set, or About 10 Minutes. |
|
3
Done
|
Remove from Skillet and Cool Completely. |
|
4
Done
|
Chop and Place in a Medium Bowl. |
|
5
Done
|
Add Rest of the Ingredients, Except Cooked Egg Whites, to the Egg Beater Mixture. |
|
6
Done
|
Blend With a Fork. (at This Point You Can Process For a Second or Two in a Food Processor to Make It Smooth). |
|
7
Done
|
Using a Small Spoon, Fill the Hard-Boiled Egg Whites With the Egg Beater Mixture. |
|
8
Done
|
Sprinkle Paprika on Top of the Eggs and Refrigerate Until Ready to Serve. |
|
9
Done
|
Makes: 24 Mock Deviled Eggs. |
|
10
Done
|
to Boil an Egg- Place Uncooked Eggs in a Small Saucepan, and Cover With Water. |
|
11
Done
|
Once Water Begins to Boil, Cook For 10 Minutes. Remove from Heat. |
|
12
Done
|
Cool Eggs in Cold Water, and Peel. |
