Mockdeviledeggs Recipes

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MOCK DEVILED EGGS



Mock Deviled Eggs image

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 :)

Provided by ajenas kitchen

Categories     Potluck

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

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)

Steps:

  • In an 8-non-stick skillet; pour in Egg Beaters.
  • Cook over low heat just until set, or about 10 minutes.
  • Remove from skillet and cool completely.
  • Chop and place in a medium bowl.
  • Add rest of the ingredients, except cooked egg whites, to the Egg Beater mixture.
  • Blend with a fork. (At this point you can process for a second or two in a food processor to make it smooth).
  • Using a small spoon, fill the hard-boiled egg whites with the Egg Beater mixture.
  • Sprinkle paprika on top of the eggs and refrigerate until ready to serve.
  • Makes: 24 mock deviled eggs.
  • To boil an egg- Place uncooked eggs in a small saucepan, and cover with water.
  • Once water begins to boil, cook for 10 minutes. Remove from heat.
  • Cool eggs in cold water, and peel.

Nutrition Facts : Calories 7.3, Fat 0.1, Sodium 72.4, Carbohydrate 1.6, Fiber 0.2, Sugar 0.7, Protein 0.2

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