2 Tbsp. mustard
2 Tbsp. mayo
4 Tbsp. vinegar
2 pkgs. Sweet & Low or Sugar to taste
Paprika as a garnish
Boil eggs for 20 minutes. Remove from heat, rinse in cold
water. Crack the small end against the pan. Peel. Split egg
from the small end to the large end. Remove the yolk into a bowl.
Set aside the egg halves. In a medium size bowl combine mustard,
mayo, vinegar and Sweet & Low. Mix with a fork until creamy. Fill
each egg half with the yolk mixture. Top with paprika.
Refrigerate covered until ready to serve.
NOTE: More mustard and mayo may be used to achieve the creamy
texture. Recipe makes 24 deviled eggs.
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