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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin. 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:
1. 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.
2. Halve eggs lengthwise with a sharp knife.
3. Gently remove the yolks.
4. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves or save for another recipe).
5. Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
6. Spoon about 2 teaspoons yolk mixture into each egg white half.
7. Sprinkle with paprika, if desired. Enjoy!
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