3 eggs or equivalent in Eggbeaters
2 tbsp. Hellmann's mayonnaise (cholesterol free)
1/8 tsp. black pepper
6 eggs, hard boiled and cooled
Paprika
2 tsp. prepared mustard
1 tsp. vinegar

Cook Eggbeaters according to package directions for scrambled eggs. Mix egg mixture with mayonnaise, mustard, pepper and vinegar. Blend in blender, cover and chill. Halve the hard-boiled eggs lengthwise and DISCARD YOLKS. Fill egg whites with chilled egg mixture and sprinkle with paprika.

HINT: Put egg mixture in pastry bag with star tip to fill whites. (Pretty and less messy.)