Mock Deviled Eggs - cooking recipe

Ingredients

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
1/4 cup fat-free salad dressing (Miracle Whip or other brand) or 1/4 cup fat-free mayonnaise
3 tablespoons mustard
1/8 teaspoon celery salt
paprika (to garnish)

Preparation

In an 8-non-stick skillet; pour in Egg Beaters.
Cook over low heat just until set, or about 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. (At this point you can process for a second or two in a food processor to make it smooth).
Using a small spoon, fill the hard-boiled egg whites with the Egg Beater mixture.
Sprinkle paprika on top of the eggs and refrigerate until ready to serve.
Makes: 24 mock deviled eggs.
To boil an egg- Place uncooked eggs in a small saucepan, and cover with water.
Once water begins to boil, cook for 10 minutes. Remove from heat.
Cool eggs in cold water, and peel.