EatingWell Deviled Eggs

April is the month for too-many hard cooked eggs! Try this lighter version of deviled eggs for a guilt free way to enjoy them. Eggs are a complete protein, and the addition of cottage cheese offsets the fat in the mayo while adding some creaminess.  Check out the EatingWell website for the rave reviews!

12 large hard-boiled eggs, peeled (see tip below)
⅓ cup nonfat cottage cheese
¼ cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
⅛ teaspoon salt
Paprika for garnish

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. Makes 24 servings.

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

Make-Ahead Tip: Cover and refrigerate for up to 1 day.

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.

Nutrition information (serving size: 1 deviled egg):
Per serving: 33 calories; 2 g fat (0 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein

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