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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This old-fashioned dish lost a lot of its fat and calories with the help of lowfat free cottage cheese, a perfect stand-in for both the fatty egg yolks, and the Miracle Whip. Adapted from the American Diabetes Association. **Ingredients: large eggs lowfat cottage cheese Original Miracle Whip sweet pickle relish dry mustard paprika cvt Ingredients:
6 large eggs, hard-cooked |
6 egg whites, hard-cooked |
1/2 cup low fat cottage cheese |
3 tbsp original miracle whip |
2 tbsp sweet pickle relish |
1/2 tsp dry mustard |
1/4 tsp paprika, for garnish |
1/16 tsp pepper |
Directions:
1. Place the a dozen eggs in a large saucepan with enough cold water to cover by 1 inch. Remove and place in a bowl of lukewarm water.
2. Bring pot of cold water to rapid boil then reduce to medium. Carefully add eggs with spoon after bubbling subsides. Maintain water at a bare simmer and cook 20-23 minutes. Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, discarding 5 or 6 yolks.
3. Scoop cottage cheese with as little of the liquid as possible into a blender and puree the cottage cheese until smooth; set aside.
4. In a medium bowl, mash 6 or 7 egg yolks with a fork then add pureed cottage, Miracle Whip, relish, and mustard and pepper; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.
5. Note: I found these tasty but a little runny. Decrease cottage cheese to 1/3 cup next time. Might have to add back one cooked yolk (for a total of 7) to have enough to fill egg whites.
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