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Deviled Eggs

Deviled Eggs 6 hard-cooked eggs, peeled and halved lengthwise
1/8 tsp. salt
1/2 tsp. dried mustard
1/4 tsp pepper
1/8 tsp. red pepper
3 tbsp. low fat mayonnaise or salad dressing

Carefully remove yolks from eggs and place them in a small bowl. Mash the yolks with a fork. Add and stir in the remaining ingredients. Fill the whites with yolk mixture and sprinkle paprika on top. Cover and refrigerate no longer than 24 hours. Makes 12 deviled eggs.

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