EatingWell Deviled Eggs

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EatingWell Deviled Eggs

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.

Nutrition Profile: Diabetes Appropriate   Low Carb   Low Sodium  

Serves 24

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 12 large hard-boiled eggs, (see Tip), peeled
  • 1/3 cup nonfat cottage cheese
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoon minced fresh chives, or scallion greens
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Paprika, for garnish

Cooking Directions

Step 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.

Step 2

Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.


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