Mock Deviled Eggs

Ingredients
1 Carton Egg Beaters (8 oz)
1 Dozen eggs, boiled, peeled and sliced in half (discard yolks)
3 tbsp Sweet Pickle Relish
1/4 cup fat-free salad dressing (Miracle Whip)
3 tbsp Mustard
1/8 tsp Celery Salt
Paprika for garnish

Nutritional Info
Serving 24

Instructions
In an 8-inch nonstick skillet; pour in Egg Beaters. Cover tightly; cook over low heat 10 minutes or until just set. Remove from heat; let stand, covered for 10 minutes. Remove from skillet and cool completely. Chop and place in medium bowl, add rest of ingredients, except cooked egg whites. Blend with fork. Using a small spoon, fill the hard-boiled egg whites with the Egg Beaters mixture. Sprinkle paprika on top of the Mock Deviled Eggs and refrigerate until ready to serve.

Comments
These were pretty good and I'm not a fan of deviled eggs (it's the mustard I tell you). I made these for Jason at Easter because he loves deviled eggs and they are always on the Easter menu. I tried a test egg first by just using enough ingredients for one egg and my consistency was off. I don't think I blended the items well enough, but after a little practice the batch for Easter was good. I can't say that the texture matches that of real deviled eggs, but then again everyone I know who makes deviled eggs none of them taste the same. I would make this recipe again is what I'm trying to say.

Rating
Rating Scale 1 (worst) - 5 (best)
I think I would give these a 3.5 on taste, because the real thing is always better and a 2.5 for preparation (like I said I had to practice).