Deviled Eggs

Eggs are absolutely amazing.

What other food is so delicious and yet manages to pack in so much protein? With Easter coming up, I instantly thought og eggs and I decided that I would create a deviled eggs recipe that was full in taste but light in calories.

Deviled eggs are super easy to make, but look elegant and sophisticated if you add just a sprinkle of color. I use paprika and chives to give a slight smokey sweetness and some delicate onion flavor, but what’s great about this dish is that you can customize it to suit what you or your guests like.

To keep it a bit lighter, you toss out half the egg yolks (le gasp! Trust me, you willnot miss them) and replace it with cottage cheese– blend it in the food processor, and no one even knows. With a hint of bold Dijon and all the creamy goodness of traditional deviled eggs, bring this recipe to your table for pops of color and flavor.

Deviled Eggs

Serves 12      Serving Size: 1 egg half          Calories/Serving: 35

Ingredients:

• 6 hard-boiled eggs
• 1/2tsp dijon or yellow mustard
• 1/3c. low fat cottage cheese
• 3tbl light mayonnaise
• Paprika (garnish)
• chives (garnish)

Instructions:

1. Cut the eggs in half lengthwise. Save 3 egg yolks, toss the rest of the yolks. Take the empty white parts of the eggs and set aside.
2. In a food processor, blend together the mustard, cottage cheese, egg yolks, and mayonnaise. Transfer to a zip-lock bag, and snip the end off (you are essentially creating a piping bag). Divide the mixture evenly among the 12 egg halves.
3. To garnish, top with a sprinkle of paprika and come chive pieces.