Picnic

Deviled Eggs, Light takes 5 minutes to prepare.

Deviled Eggs, Light takes several minutes to cook.

Deviled Eggs, Light makes 12 servings.

The ingredients for Deviled Eggs, Light are:

6 large hard-boiled Eggs, peeled & cut lengthwise
1/4 cup light Miracle Whip salad dressing
1/2 tsp dry ground mustard
1/2 tsp white vinegar
1/8 tsp salt
1/4 tsp black pepper, ground
Dash of worcestershire sauce
Dash of hot sauce (optional)
Sprinkle of Paprika (optional)

Here is how you make Deviled Eggs, Light:

1. Slice 6 boiled eggs lengthwise.2. Remove the egg yolks into a small bowl.3. Mash yolks with a fork to a crumbled consistency4. Add the light Miracle Whip and other ingredients and mix thoroughly. (I like to use a hand-held mixer to whip everything together for a smooth, fluffy filling.)5. Fill the empty egg whites with the mixture. (I like to spoon the mixture into a pastry bag fitted with a "star" tube and pipe the filling into each egg white cup (see photo).6. Sprinkle lightly with paprika.=============SERVING SIZE: 1 egg half per serving. 6 whole eggs = 12 servings total.=============INSTRUCTIONS ON HOW TO BOIL EGGS:1. Fill the bottom of a pan with eggs, but not so many that they stack on top of each other. 2. Bring the water to a boil, and time 10 minutes from when it starts boiling. 3. Turn the stove off after those 10 minutes, cover the pan and let it sit for 10 more minutes. 4. Shock the eggs (still shelled) in ice water and they should come out perfectly, not rubbery, and no yucky green around the yolk from overcooking!

The nutritional information for Deviled Eggs, Light is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 41.7

• Total Fat: 3.1 g
• Cholesterol: 107.4 mg
• Sodium: 100.0 mg
• Total Carbs: 1.1 g
• Dietary Fiber: 0.0 g
• Protein: 3.2 g

The dietary needs meet for Deviled Eggs, Light is Low Fat