Serves: 12
Total Calories: 47
Peel eggs and cut them lengthwise. Remove the egg yolks to a small bowl and mash with a fork. Add Miracle Whip, mustard powder, salt, and pepper, and mix thoroughly. Fill the hollow egg whites with the yolk mixture and sprinkle with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
This Deviled Eggs recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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