Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese--keeping the filling velvety and rich while reducing some of the fat. No one will know the difference.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

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.

Nutrition Facts

32.7 calories; protein 2.9g 6% DV; carbohydrates 1.2g; exchange other carbs; dietary fiberg; sugars 0.4g; fat 1.8g 3% DV; saturated fat 0.5g 2% DV; cholesterol 53.9mg 18% DV; vitamin a iu 110.6IU 2% DV; vitamin c 0.2mg; folate 5.5mcg 1% DV; calcium 10.4mg 1% DV; iron 0.2mg 1% DV; magnesium 2.7mg 1% DV; potassium 30.3mg 1% DV; sodium 82.7mg 3% DV; thiaminmg 1% DV.

Reviews (10)

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11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2017
I make this every year for July 4th and it's always extremely popular. It's amazing how the cottage cheese keeps the deviled egg consistency but reduces the amount of cholesterol significantly. Read More
Rating: 5 stars
10/30/2011
Excellent! Read More
Rating: 5 stars
10/30/2011
Great recipe. You won't notice the cottage cheese Read More
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Rating: 5 stars
10/30/2011
Made this for a picnic was a hit! Left out the relish because relish is gross. They tasted just like regular deviled eggs -- yum! Read More
Rating: 5 stars
10/30/2011
My family loved this you don't notice the cottage cheese. One of the best deviled egg recipes I have tried. Read More
Rating: 5 stars
10/30/2011
Rather than discarding the 4 yolks mix these just like the 'other' and refrigerate for a later quick snack spread on crackers or as a dip for toast tips. Great for 'lunching' at work too. Read More
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Rating: 5 stars
10/30/2011
I can't believe I never thought of low fat cottage cheese as an ingredient! Wow! I'm going to go try these RIGHT NOW. And with the throw-away yolks I'm going to save them to mix with finely crumbled Turkey bacon or Morning Star fake bacon and fat free mayonaise to spread over crackers for lunch tomorrow! Yummmmmm! Read More
Rating: 5 stars
10/29/2011
Try fresh tarragon instead of the relish! Save some fresh leaves for a decorative garnish. Read More
Rating: 5 stars
10/29/2011
I like to use fat free cream cheese and Dijon mustard with chives and just a hint of the relish...Can also add a bit of riccotta cheese if it is low fat...mix it with the fat free cream cheese or Neufchatel cheese. Never throw away perfectly good protein food (yolks) Just use later Read More
Rating: 4 stars
10/29/2011
Simple & Tasty! I made these yesterday for a potluck at my boyfriend's office. Delicious! I would have never thought of cottage cheese in deviled eggs but it gave it a very creamy and fluffy texture. With the chives and just a hint of relish deviled egg perfection! Read More