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deviled-eggs-6 recipe

Date: Tue, 6 Apr 1999 19:20:55 -0700
From: NANCY SCOTT (wings@napanet.net)

Deviled Eggs

for 8 hard boiled eggs, split in half for 16 halves.....

1 8oz package of FAT FREE creamed cheese
2 tablespoons of FAT FREE salad dressing or mayo.  we like miracle whip
1 teaspoon spicy good quality dijon mustard
6 cucumber chips or sweet pickle chips
1 tablespoon of well drained sweet pickle relish
  (we are among those that like that little bit of crunch and sweetness
  (left over from the old traditional recipe) but please feel free to
omit this if you
  wish.  you may want to zip it up with another spice of your choosing
or even
  capers, etc.)
  salt and pepper to taste
  paprika dusted on tops

i put all the above in my mini food processor and let it blend away
until it was a nice and spoonable consistency.  i then filled each egg
half, sans yolk, and placed each on a plate, sprinkled with a dusting of
paprika.  chill well then enjoy!

we found that the consistency of these filled eggs had a better "feel"
than the others we had prepared.  that is as important to us as much as
the taste is.

there was some filling remaining, which i used the following day as a
sandwich spread for my husband's sandwich.

none of the above measurements are "written on stone". they are really
approximations.  some brands of FAT FREE creamed cheese might have more
"water" in them than others so you may need to adjust accordingly so
that the filling is not TOO moist.  the main thing for us was the
texture, taste (correct balance of what spices we desired, i.e. sweet,
tangy) and the appearance of the finished product.  we feel that we have
perfected it now for ourselves and maybe you might want to try this one
too.  good luck with it and enjoy.  one nice thing about a recipe like
this, it is a bit like a painters canvas.  you can take the basic recipe
and do all sorts of wonderfully creative things with the spices and

relish or no relish......whichever YOU relish!

kwovolacto ovolacto