Deviled Eggs

Deviled Eggs

This old-fashioned dish lost a lot of its fat and colories with the help of fat-free cottage cheese - a perfiect stand-in for both the fatty egg yolk and the mayonaisse.

Number of Servings: 12
Serving Size: 2 egg halves


large eggs - 1 dozen
fat-free cottage cheese - 1/2 cup
mayonnaise, low-fat - 3 tbsp
sweet pickle relish - 2 tbsp
dry mustard - 1/2 tsp
dash of paprika, for garnish - 1

  1. Place the eggs in a large saucepan with enough cold water to cover by 1 inch. Bring to a simmer (do not boil!) and cook 10 minutes (start the timer as soon as the water bubbles). Drain and set the pan under cold running water for 2 minutes. Peel the eggs and slice them in half lengthwise. With a small spoon, carefully remove the yolks, reserving 6 yolks for another use.

  2. In a blender, puree the cottage cheese until smooth; set aside.

  3. In a medium bowl, mix the remaining 6 egg yolks with the cottage cheese mixture, mayonaisse, relish, and mustard; spoon the mixture back into the hollowed-out egg whites. Arrange the eggs on a platter and sprinkle with paprika.

Exchanges Per Serving

1-1/2 Starch
1 Fat

Nutrition Information

Amount per serving
Calories 69
Calories from Fat 34
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 258 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

B-man :wink: