Categories: Appetizers, Deviled Eggs, EatingWell
Ingredients
- 12 large hard-boiled eggs, peeled
- 1/3 cup low fat cottage cheese
- 1/4 cup light mayonnaise
- 3 tablespoons minced fresh chives (or scallions-the green part)
- 1 tablespoon sweet pickle relish
- 2 teaspoons yellow mustard
- 1/8 teaspoon salt
- paprika, for garnish
Directions
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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.
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Halve eggs lengthwise with a sharp knife.
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Gently remove the yolks.
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Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
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Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
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Spoon about 2 teaspoons yolk mixture into each egg white half.
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Sprinkle with paprika, if desired. Enjoy!