Heart Healthy Deviled Eggs

• 12 large egg whites
• 2 large egg yolks
• 1 tablespoon vinegar (optional)
• 1/4 cup light mayonnaise
• 2 -3 teaspoons mustard (yellow, deli, or dijon)
• 1/4 cup sweet relish
• salt and pepper
• paprika

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. 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. Peel the eggs once they have cooled.
4. Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
5. Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
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. Lightly dust the eggs with paprika.
8. Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.

egg whites, egg yolks, vinegar, light mayonnaise, deli, sweet relish, salt, paprika

Taken from www.food.com/recipe/heart-healthy-deviled-eggs-423162 (may not work)