The Deviled Eggs That Won’t Go Away!

INGREDIENTS

INSTRUCTIONS

for 8 hard boiled eggs, split in half for 16 halves.....
(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 add-ins.
Posted to fatfree digest by NANCY SCOTT <wings@napanet.net> on Apr 6, 1999,
converted by MM_Buster v2.0l.

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