Deviled Eggs p1

Quick and Easy Sweet n Tangy Deviled Eggs (p1)

12 to 18 Hard boiled eggs
1 cup mayo (a little more if needed)
1 tsp yellow mustard
1 to 2 tsp vinegar
dash of salt
1/4 to 1/3 cup splenda

Place eggs in cold water and heat to a boil. After water reaches a rapid boil cook approx 12 min and remove from heat. Carefully so not to splash water on yourself pick up each egg with a spoon and tap all over against the side of the pan. This allows the water to get up and under the shell for easier removal.

When the eggs are all finished drain the water out and run cold water over the eggs til cool to the touch. I often fill the pot with cold water and go off and do a few other things and come back to it giving the eggs more time to sit and cool. When ready de-shell eggs and rinse under cool water and set aside to drain.

Slice each egg in half and pop out the yellow yolk in a mixing bowl. Using a fork or handmixer, mash/mix up the yolk til crumbly. Add a little vinegar and continue to mash/mix til a bit smoother. Add the mayo...a little at first so to get a smoother egg mixture. Add all the ingredients and blend with a hand mixer. Fill each egg with the smoothed filling and sprinkle with paprika for garnish.