From Paulette Vickery's Recipe Collection

BB: MOCK DEVILED EGGS

appetizers, cheese/eggs

1 cup eggbeaters, (1 carton)
1 each dozen eggs
3 tablespoon sweet pickle relish
1/4 cup nonfat miricle whip
3 tablespoon mustard
1/8 teaspoon celery salt
1 single paprika for garnish

Boil, shell, cut whole eggs in half, and discard yolks. Place egg halves on a platter and set aside. Pour eggbeaters into an 8 inch non-stick skillet. Cover tightly and cook over low heat 10 minutes or until just set. Remove from heat and let stand covered, for an additonal 10 minutes. Remove from skillet and cool completely. Chop and place in a medium mixing bowl. Add remaining ingredients accepts egg whites on platter. Blend well with a fork. Fill the egg whites with the eggbeater mixture. Sprinkle paprika atop mock deviled eggs, and refrigerate until ready to serve. Per serving: fat 0.1 G, cholesterol 0 MG, fiber 0 G, calories 19, 5 percent from fat, proteen 3 G, carbohydrate 2 G, sodium 115 MG.

Yield: 24 servings




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