Deviled Eggs

6 servings  

• 6 eggs
• 1/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 3 Tablespoons light salad dressing
     or nonfat mayonnaise dressing

Place eggs (I cook an extra - 7 in all - in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 14 to 15 minutes. Immediately plunge eggs into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cut peeled eggs in half lengthwise. Slip out yolks; mash with a fork. Mix in seasonings and salad dressing (my taste buds prefer Miracle Whip light salad dressing with this recipe). Fill whites with egg yolk mixture; heaping it up lightly; lightly sprinkle with Paprika. Chill before serving.

NOTE: Holding deviled eggs awhile or packing for a picnic? Fit two filled halves together; wrap in plactic wrap. Be sure to twist ends and tuck under to ensure an airtight seal.

Bon appetit!