Deviled Eggs compliment any holiday or family meal.
This recipe can be modified to make it lower in fat and sodium for a more healthy version. You can also double the recipe for more servings. When finished, store them immediately in a sealed container in the refrigerator before serving.
- 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
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. For a fancy look, spoon mixture into a pastry bag and then squeeze into the egg whites.