Heart Healthy Deviled Eggs

1. 1

   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.

2. 2

   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).

3. 3

   Peel the eggs once they have cooled.

4. 4

   Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.

5. 5

   Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.

6. 6

   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.

7. 7

   Lightly dust the eggs with paprika.

8. 8

   Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.

No additional tips available.