Eat Well Deviled Eggs

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.

• Ready In: 20 mins
• Serves: 12
• Yields: 24 deviled eggs

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!