I will confess that I am not a deviled egg eater. I have no love for mustard at all. So, today's recipe comes from EatingWell. I am not changing the recipe, nor is the picture my own. I can't remember ever going to a summer get together where there was not deviled eggs. In today's world, with healthy eating on everyone's mind, it's comforting to know that someone out there is looking out for us. So, enjoy this recipe guilt-free.
12 large hard-boiled eggs, peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tbsp minced fresh chives, or scallion greens
1 tbsp sweet pickle relish
2 tsp yellow mustard
1/8 tsp salt
Paprika, for garnish
1. 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.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.