Heart Healthy Deviled Eggs

Directions

1. 1
   Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
2. 2
   Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
3. 3
   Peel the eggs once they have cooled.
4. 4
   Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
5. 5
   Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
6. 6
   Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
7. 7
   Lightly dust the eggs with paprika.
8. 8
   Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.