EatingWell Deviled Eggs

9 Reviews
From: EatingWell Magazine May/June 2009

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 12 large hard-boiled eggs (see Tip), peeled
  • 1/3 cup nonfat cottage cheese
  • 1/4 cup low-fat mayonnaise
  • 3 tablespoons minced fresh chives or scallion greens
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Paprika for garnish

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 deviled egg
  • Per serving: 33 calories; 2 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 3 g protein; 5 mcg folate; 54 mg cholesterol; 0 g sugars; 0 g added sugars; 111 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 83 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 medium-fat meat

Reviews 9

July 17, 2011
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By: Ashlee Yap
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!
October 24, 2010
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By: EatingWell User
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
September 24, 2010
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By: EatingWell User
Try fresh tarragon instead of the relish! Save some fresh leaves for a decorative garnish.
August 05, 2010
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By: EatingWell User
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!
August 04, 2010
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By: EatingWell User
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.
August 03, 2010
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By: etain369
My family loved this, you don't notice the cottage cheese. One of the best deviled egg recipes I have tried.
July 25, 2010
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By: EatingWell User
Made this for a picnic, was a hit! Left out the relish because relish is gross. They tasted just like regular deviled eggs -- yum!
July 10, 2010
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By: nara.weyman
Great recipe. You won't notice the cottage cheese
June 30, 2010
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By: jeanne conroy
Excellent!