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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.

Source: EatingWell Magazine, May/June 2009




Ingredient Checklist


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.

  • 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 Facts

1 deviled egg
33 calories; protein 2.9g; carbohydrates 1.2g; sugars 0.4g; fat 1.8g; saturated fat 0.5g; cholesterol 53.9mg; vitamin a iu 110.6IU; vitamin c 0.2mg; folate 5.5mcg; calcium 10.4mg; iron 0.2mg; magnesium 2.7mg; potassium 30.3mg; sodium 82.7mg.

1/2 medium-fat meat