EatingWell Deviled Eggs
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese-keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.
Ingredients
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12 large hard-boiled eggs, (see Tip), peeled
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1/3 cup nonfat cottage cheese
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1/4 cup low-fat mayonnaise
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3 tablespoons minced fresh chives, or scallion greens
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1 tablespoon sweet pickle relish
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2 teaspoons yellow mustard
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1/8 teaspoon salt
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Paprika, for garnish
Directions
1.
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2.
Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Tips:
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Calories 34, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 71 mg, Sodium 85 mg, Carbohydrate 1 g, Protein 3 g, Potassium 31 mg. Exchanges: Medium-Fat Meat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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