Mock Deviled Eggs

READY IN: 15mins
Recipe by ajena's kitchen

I found this recipe on post-gazette.com. Contributed by Jerry Interval "The Pride of Potlucks" June 28, 2001. We use the basic recipe and method, but substitute fat-free ranch dressing and splenda sweetened pickle relish for the mayo and mustard. No cholesterol means we can enjoy these alot more often :)

Top Review by MelissaO'

yum! I can't believe how convincing these were (and practically fat free!). My DH didn't believe me after he tried one (then I told him what it was) that he had to try another (or it was an excuse because they were good)!

Ingredients Nutrition

  • 1 (8 ounce) carton Egg Beaters egg substitute
  • 1 dozen egg white, boiled, peeled and sliced in half (discard yolks)
  • 3 tablespoons sweet pickle relish
  • 14 cup fat-free salad dressing (Miracle Whip or other brand) or 14 cup fat-free mayonnaise
  • 3 tablespoons mustard
  • 18 teaspoon celery salt
  • paprika (to garnish)

Directions

  1. In an 8-non-stick skillet; pour in Egg Beaters.
  2. Cook over low heat just until set, or about 10 minutes.
  3. Remove from skillet and cool completely.
  4. Chop and place in a medium bowl.
  5. Add rest of the ingredients, except cooked egg whites, to the Egg Beater mixture.
  6. Blend with a fork. (At this point you can process for a second or two in a food processor to make it smooth).
  7. Using a small spoon, fill the hard-boiled egg whites with the Egg Beater mixture.
  8. Sprinkle paprika on top of the eggs and refrigerate until ready to serve.
  9. Makes: 24 mock deviled eggs.
  10. To boil an egg- Place uncooked eggs in a small saucepan, and cover with water.
  11. Once water begins to boil, cook for 10 minutes. Remove from heat.
  12. Cool eggs in cold water, and peel.

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