Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
- 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 or save for another recipe).
- 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. Enjoy!
I have been making the same old boring deviled eggs for so many years! What a refreshing change! These are so amazingly good! I love the fact that they have the cottage cheese in them, great for calcium! I will be making these from now on. Very tasty! Made for Sharon 123's Cookathon at the forums at KK's site
I scaled this recipe to 8 servings (16 deviled eggs). I used all of the egg yolks and left out the chives. The cottage cheese gave the filling a nice creamy texture. I used a hand mixer to mix up the filling ingredients. I took these to a Father's Day cookout at my in-laws. Everyone enjoyed these eggs. They were gone in a flash. Made for June 2010 Aus/NZ Swap.