12 hard-cooked eggs
1 1/2 c. liquid egg sub.
1/4 c. light mayonnaise
2 tbsp. brown mustard
1/4 tsp. salt
1/4 tsp. pepper
Paprika

1. Cook the liquid egg substitute as though you were making scrambled eggs.

2. Combine the scrambled eggs with the mayonnaise, mustard, salt, pepper and mix well with a rotary beater or pastry blender.

3. Cover mixture and refrigerate until cold.

4. Cut eggs in half lengthwise and remove yolks (discard).

5. Fill each egg white half with the chilled egg substitute mixture.

6. Sprinkle with paprika for garnish.