Mock Deviled Eggs
1 carton Egg Beaters (8 oz.)
1 dozen eggs, boiled, peeled and sliced in half (discard yolks)
3 T. sweet pickle relish
1/4 C. salad dressing or mayonnaise
3 T. mustard
1/8 t. celery salt
paprika for garnish
In an 8-inch nonstick skillet; pour in Egg Beaters. Cover tightly; cook over low
heat 10 minutes or until just set. Remove from heat; let stand, covered for 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. Using a small spoon, fill the hard-boiled egg whites
with the Egg Beaters mixture. Sprinkle paprika on top of the Mock Deviled Eggs
and refrigerate until ready to serve.
Makes: 24 mock deviled eggs.