Categories: Appetizers, Deviled Eggs, EatingWell

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!

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