Lightened Up Deviled Eggs
Servings: 24 / Time: 20 minutes


  • 12 large hard-boiled eggs (see Note), peeled
  • 1/3 cup nonfat cottage cheese
  • 1/4 cup low-fat mayonnaise (nonfat plain yogurt can be used instead if desired)
  • 3 tablespoons minced fresh chives or scallion greens
  • 1 tablespoon pickle relish
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt (can be omitted)
  • Paprika for garnish


  1. Halve eggs lengthwise with a sharp knife.
  2. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves).
  3. Add cottage cheese, mayonnaise (or yogurt), chives (or scallion greens), relish, mustard and salt; process until smooth.
  4. Spoon about 2 teaspoons yolk mixture into each egg white half.
  5. Sprinkle with paprika.

[Note: 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 a 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.]

Nutritional Facts – Calories: 34 / Total Fat: 2g / Sat Fat: 1g / Carbohydrates: 1g / Dietary Fiber: 0g / Sugar: 0g / Protein: 3g / Sodium: 85mg / Cholesterol: 71mg