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Deviled Eggs

6 servings  

  • 6 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 3 Tablespoons light salad dressing
       or nonfat mayonnaise dressing

Place eggs (I cook an extra - 7 in all - in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 14 to 15 minutes. Immediately plunge eggs into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cut peeled eggs in half lengthwise. Slip out yolks; mash with a fork. Mix in seasonings and salad dressing (my taste buds prefer Miracle Whip light salad dressing with this recipe). Fill whites with egg yolk mixture; heaping it up lightly; lightly sprinkle with Paprika. Chill before serving.

NOTE: Holding deviled eggs awhile or packing for a picnic? Fit two filled halves together; wrap in plactic wrap. Be sure to twist ends and tuck under to ensure an airtight seal.

Nutrition Facts
Amount Per Serving: Calories 88 - Calories from Fat 57
Percent Total Calories From: Fat 66%, Protein 29%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 213mg, Sodium 248mg, Total Carbohydrate 1g, Dietary Fiber 0g, Protein 6g, Vitamin A 347 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Bon appetit!

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