Heart Healthy Deviled Eggs - cooking recipe

Ingredients

12 large egg whites
2 large egg yolks
1 tablespoon vinegar (optional)
1/4 cup light mayonnaise
2 -3 teaspoons mustard (yellow, deli, or dijon)
1/4 cup sweet relish
salt and pepper
paprika

Preparation

Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
Peel the eggs once they have cooled.
Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
Lightly dust the eggs with paprika.
Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.