Tangy Deviled Eggs with No Added Salt
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Hard Boiled Egg, 6 large Kraft Miracle Whip - Regular, 1 tbsp French's Classic Yellow Mustard, 1 tsp I Can't Believe It's Not Butter, Original Buttery Spray, 5 sprays Claussen Sweet Pickle Relish, 1 tsp Paprika, 0.5 tsp
Boil 6 large eggs. Cool them in fridge or place in ice water after boiling. These eggs will make 6 servings of 2 stuffed halved eggs.
Wash your hands well - you'll be playing in food!
Peel all 6 eggs and slice in even halves. Scoop out the yolks into a small mixing bowl and put the empty whites aside on a small platter or stuffed egg holder.
Chop eggs yolks well. Add Miracle Whip, mustard and sweet relish, then stir thoroughly. Butter Spray may be used to moisten mixture and aid in blending.
Scoop a heaping teaspoon of this mixture into each halved egg white, using all the mixture.
Sprinkle paprika lightly over the stuffed eggs.
Options: Miracle White Light or Fat Free
I have actually split this recipe with a friend as a main course because I loved deviled eggs.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user PINDOC.
Wash your hands well - you'll be playing in food!
Peel all 6 eggs and slice in even halves. Scoop out the yolks into a small mixing bowl and put the empty whites aside on a small platter or stuffed egg holder.
Chop eggs yolks well. Add Miracle Whip, mustard and sweet relish, then stir thoroughly. Butter Spray may be used to moisten mixture and aid in blending.
Scoop a heaping teaspoon of this mixture into each halved egg white, using all the mixture.
Sprinkle paprika lightly over the stuffed eggs.
Options: Miracle White Light or Fat Free
I have actually split this recipe with a friend as a main course because I loved deviled eggs.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user PINDOC.
Nutritional Info Amount Per Serving
- Calories: 84.4
- Total Fat: 5.8 g
- Cholesterol: 212.0 mg
- Sodium: 95.1 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.1 g
- Protein: 6.3 g
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