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EatingWell Deviled Eggs

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  24 servings
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.

Make Ahead Tip: Cover and refrigerate for up to 1 day.
12   large hard-boiled eggs (see Tip), peeled
1/3 cup  nonfat cottage cheese
1/4 cup  low-fat mayonnaise
3 tablespoons   minced fresh chives or scallion greens
1 tablespoon   sweet pickle relish
2 teaspoons   yellow mustard
1/8 teaspoon   salt
paprika  for garnish

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.
EatingWell Deviled Eggs Recipe at
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.

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Deviled & Stuffed Eggs
Nutrition Facts per Serving
Yield:   24 servings
Calories: 34
Fat. Total: 2g
Protein: 3g
Carbohydrates, Total: 1g
Fat, Saturated: 1g
% Cal. from Fat: 53%
Cholesterol: 71mg
Sodium: 85mg
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